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Eral nungu curry

Eral nungu curry

The name of this curry is derived from palm fruit which is called nungu in Tamil and ice apple in English. This is a wonderful Summer fruit which can be consumed raw as well as in drink to relieve from the intense Summer heat. This curry is mildly spiced and has an interesting texture because of the palmera fruit. Erral Nungu is a prawn and palmera fruit curry which is a traditional prawn curry from Puducherry.
Course Main Course
Cuisine Tamil
Keyword cooking with fruit, Indian seafood curry, seafood lovers
Prep Time 5 minutes
Cook Time 25 minutes
Servings 4 persons
Author indrani

Ingredients

  • 1/2 kg Prawns shelled, deveined, washed
  • 1 1/4 cups Onions finely chopped 1¼ cups
  • 15 nos. Cashew nuts
  • 4 tbsp. Ghee
  • 8 to 10 nos. Green Chilies
  • 3 tsp. Coriander Powder
  • 2 tsp. Aniseeds coarsely ground
  • 2 tsp. Turmeric Powder
  • 2 inch Cinnamon
  • 3 nos. Bay Leaves
  • 8 to 10 nos. Palmera Fruit peeled, washed
  • 1 cup Thick Coconut Milk freshly squeezed Of ½ a coconut
  • Salt To taste

Instructions

  1. Cut each palmera fruit lengthwise into half.
  2. Cut each half into three.
  3. Keep aside in a bowl of water.
  4. Heat the ghee in a wok over medium heat.
  5. Add the bay leaves and cinnamon.
  6. Fry for 30 seconds.
  7. Add the onions and fry till they are golden brown
  8. Add the green chilies and fry for 2 minutes.
  9. Add the palmera fruit and fry till golden brown.
  10. Add the cashew nuts, turmeric powder, salt, aniseed powder and coriander powder.
  11. Stir well and fry for about 5 minutes
  12. Add the prawns and mix well. Cover the wok and cook the prawns on low flame (add 3-5 tablespoons of water if the mixture is too dry)
  13. Add the thick coconut milk
  14. Serve hot.