Sorakkai eral kootu (bottle gourd and prawn curry) is an often made curry in our house. My mother-in-law shared this recipe with me and ever since, it has been one of my favorites. The simple blend of prawn with this gourd and mildly spiced with green chili, certainly promises an exotic taste in store for you… This curry can serve as a side-dish for any type of puli kulambu or kara kulambu. It also goes very well with plain steamed rice and roti as well.
Ingredients:
Shrimp/Prawn: 500 gm (it is good to use small prawns for this curry. If you have king-sized prawns you could chop them into half.
Bottle gourd: 1 medium sized (chopped)
Onion: 1 big or 2 medium (finely chopped)
Tomato: 1 big or 2 medium (chopped)
Grated coconut: 1/2 cup
Fennel seeds: 1/2 tbsp
Mustard seeds: 1 tsp
Curry leaves: 1 sprig
Green chili: 6 – 8 (slit length-wise)
Chili powder: 1/2 tsp
Turmeric powder: 1 tsp
Cooking oil: 1 tbsp
Salt: to taste
Method:
Step 1: Heat oil in a pan, splutter mustard seeds and fennel seeds and add the curry leaves and green chili. Then add the onions and saute until onions start turning golden brown.
Step 2: Add the tomatoes and turmeric powder. Cover and cook until the tomatoes have cooked well. Saute occasionally. Allow the tomatoes and onion to blend well such that they can’t be distinguished separately.
Step 3: Add the prawns (shrimp), required amount of salt and chili powder. Cover and cook until the prawns are well done. Saute occasionally. (note: prawns will water while cooking. So there is no need to add water separately).
Step 4: Add the chopped bottle gourd and also the required amount of salt. Mix well. Cover and cook until the gourd is well cooked. Saute occasionally.
Step 5: Grind the coconut into a fine paste by adding little water and add to the shrimp and bottle gourd mixture. Bring to a boil. Remove from heat.
Step 6: Serve hot with plain steamed rice or roti.
Simply Delicious 