Hubby bought baby prawns this time and that uplifted the curry to a greater extent as the flavours got nicely blended with prawns.You can try with the usual prawn variety or even with the jumbo variety.
Prawn Kuzhambu Recipe – Ingredients
Recipe Category: Side dish | Recipe Cuisine: South Indian
Prawns – 1 cup cleaned (around 40 baby prawns)
Small Onion – 10
Tomato – 1
Ginger garlic paste – 1 tsp
Tomato – 1 medium sized
Turmeric powder – a generous pinch
Red Chilli powder – 1 tsp
Coriander powder – 2 tsp
Coriander leaves – 2 tsp to garnish
Salt – to taste
Water – as needed
Oil – 2 tsp
Curry Leaves – a small sprig
Fennel Seeds – 1 tsp
To grind to a paste:
Small Onion – 5
Garlic – 3 cloves
Cinnamon – 1/4 inch piece
Cloves – 2
Coconut – 1/8 cup
Tomatoes – 1 small
Pepper – 1 tsp
Jeera – 1/2 tsp
- Grind the ingredients listed under ‘to grind’ to a fine paste.Clean prawns(by removing the center nerve part), wash it in running water twice then mix turmeric powder,salt and set aside.
- Heat oil in a kadai – add the items under ‘to temper’ then add onions fry till transparent.Then add ginger garlic paste, fry for a minute.Then add tomatoes and saute till it turns mushy.
- Add cleaned prawns.Saute for 2mins.Then add red chilli and coriander powder.Saute until prawns starts shrinking say 3mins.Add required salt.
- Prawns let out water so add water accordingly, I added 1/4 cup water.Cook until prawns are cooked to soft.Now add the coconut paste.Add little water if the curry is too thick.
- Allow it to boil in simmer and get cooked until oil separates, this may take atleast 10-15mins. Garnish with chopped coriander leaves and switch it off.
Serve hot with rice or rotis as per your choice!
- As we grind the ingredients raw it needs time for the raw smell to leave so give it a nice boiling time after coconut paste is added.
- Never add coconut paste before prawn is cooked.
- Clean prawns and wash it thoroughly before you cook.
- This curry goes well with rotis or even rice.