இறால் கீரை பொரியல் ~~~ Sauteed Greens with Shrimp / Prawns.
In our family we always mix match variety of greens with any meat or seafood. A simple boring saute becomes more vibrant and extra tasty when combined with any form of seafood. Back at home, mom always make Siru keerai with prawns which is not possible here, so I have to use plain boxed frozen spinach which adapts well to the recipe. Fresh baby prawns adds tons of juicy flavour but again very hard to find here. You can either use cooked salad shrimps or use regular jumbo shrimps. I have used medium sized uncooked shrimp, cleaned and deveined and sliced horizontally into two pieces.
Era Keerai Poriyal / Eral Poriyal / Keerai Poriyal / Spinach with Prawns / Spinach shrimp Poriyal / Spinach Prawn Curry / Thoran / Dry Fry / Saute / Vepudu
|1 no||Spinach (frozen box)|
|1 no||Onion (sliced lengthwise)|
|4 clove||Garlic (crushed)|
|¼ cup||Fresh grated coconut|
|6 nos||Shrimp (sliced horizontally)|
|¼ tsp||Cumin seeds|
|¼ tsp||Split black gram|
|2 nos||Dry red chili|
|¼ tsp||Turmeric powder|
|¾ tsp||Salt (or to taste)|
Thaw the frozen boxed spinach. Squeeze out the water and keep the greens aside. You can also use fresh chopped spinach about 4 cups for this recipe. Heat oil in a wide frying pan, splutter mustard, cumin seeds, split black gram and broken dry red chilies. Sprinkle the asafoetida and fry the onions and garlic. When they become slightly tender add the cleaned shrimp and cook until they turn light orange. Now add the spinach along with turmeric and salt. Keep sauteing until it wilts and looses some of its water. Now switch off and sprinkle the fresh grated coconut and toss. Serve hot.
Menu suggestion: This dish goes very well with Meen Kuzhambu or Kaara Kuzhambu/Pulusu/Puli kuzhambu accompanied with any form of bhaji or pappadam.