Spicy Shrimp curry (Era thokku)

After publishing the Chettinadu chicken biriyani, I was getting many requests from friends for this Shrimp curry. Here I am narrating how I prepare this tongue tickling shrimp thokku. This recipe may seem more oily, but definitely lesser than a fried shrimp. I prepare this kind of spicy and oily non veg recipes along with ghee rice, coconut milk rice or curd rice. Changing the ingredients' proportion will not yield the authentic South Indian shrimp curry. So stick to the recipe.
My hubby is not a fan of any crustaceans like shrimp or crab. So I rarely prepare those items. I used to wait for friends and family who like these foods and prepare these for them and would enjoy the food along with them. Nowadays I too rarely prepare Xav's non-favorite foods , as it is not interesting for me and so I didn't have any recent photos for this dish:) Try this one and tell me how you love it:)

Shrimp spicy curry / Indian prawn poriyal / eral thokku:

Chettinadu chicken biryani served with era(Shrimp) thokku .

You may need:
A thick bottom kadai / wok
a tight lid
spatula

Ingredients: 
sea shrimp - 1 lb (1/2 kg)
sesame oil - 1/4 cup
shallot onion - 25 number (naattu vengayam)
curry leaf - 1 sprig
fennel seeds (sombu) - 1 tsp
mace (jathi pathiri) - tiny bit
fresh ginger garlic paste - 1 tbsp
tomato - 4
green chilly - 3
turmeric powder - 1/4 tsp
sea salt - as per need

To Fry and grind (masala powder):
coriander seeds - 2 tbsp
dry red chilly - 5
channa dal - 1 tbsp
black pepper - 1 tbsp
cumin - 1 tsp
cinnamon - 1 inch
cardamom - 3
cloves - 6
fennel - 1/2 tsp
nutmeg(jathikkai ) - 1 tiny shaving

Method: 
Buy fresh small or medium size shrimp. (Larger variety prawn / shrimp may taste bland - my opinion only). Remove the shell and intestines (green stuff seen at back of shrimp). Rinse well. Keep aside.

Bring to boil 1/2  cup water. Cook the tomato, peel(remove skin) and grind to a fine paste in that cooked water. Keep aside.

Heat the wok with 1 tsp oil, fry the items (chana dal, chilly, coriander - one by one separately and the others together) mentioned for grinding and grind it to a fine powder.

Heat 1/4 cup sesame oil / coconut oil in the wok. Add fennel, mace and let the fennel get red. Then add chopped shallot and fry till it gets golden brown. Put curry leaves, freshly made ginger garlic paste (1 inch ginger + 6 cloves of garlic). Fry for few seconds or till raw smell vanishes. Add the pureed tomato and cook till oil shows up. Then add the cleaned shrimp, salt, turmeric powder, green chillies and cook covered for 10 minutes (medium flame). Then add the prepared masala powder and cook covered in low flame till oil separates (5 minutes).
Garnish with finely chopped cilantro (optional). Switch off! Shrimp thokku is ready!

Serving suggestions: 
Serve as side dish with biriyani, curd rice, sambar rice, rasam rice, chapati.