Prawn Kuzhambu Recipe

Prawn Kuzhambu is one of those delicious South Indian-style curries, that create magic in the kitchen with prawns, coconut paste, and whole spices. This flavor-packed gravy pairs well with hot rice, rotis, and even with tiffin items. You can serve this gravy with a simple vegetable stir-fry on the side and watch your family love this delicacy.

The highlight of this kuzhambu is the freshly grind masala which adds its flavor to the gravy and brings out the perfect balance of sweet and spicy. Usually, prawns take very little time to cook and release their water. They absorb the flavor in depth, making it a happy weekend recipe for non-veg lovers.

Jump to:

• About Prawn Kuzhambu
• Prawn Kuzhambu Ingredients
• How to make Prawn Kuzhambu Step by Step
• Expert Tips
• Serving & Storage
• FAQS
• 📖 Recipe Card

About Prawn Kuzhambu

Prawn Kuzhambu is one of those nonveg dishes that I like to try again and again in my kitchen. It is a perfect strike between comfort and indulgence. The smooth texture of the gravy and the richness passed by the coconut make it an ever-loving gravy for rice, roti, and tiffin items.

The recipe includes in-depth grounded masala, but quite straightforward and beginner too. As the ingredients are pantry-friendly, you don’t need any fancy ingredients other than the prawns to indulge in tasty food.

Simmering on low flame allows the prawn to soak up the flavors without turning rubbery. You can give a homely touch with gingelly oil, adding its goodness to the gravy. Be it a special occasion or a happy weekend, this gravy sets the mood and brings everyone to the table with excitement. The aroma fills the room, making you feel hungry.

I recall the day when prawn Kuzhambu was on the menu for the day. I was as excited as ever as I had tasted this dish everywhere except in my kitchen. So it was time to experiment with my culinary skills.

Amma had cleaned the prawns for me, so I was done with the first hurdle yet, I had to pass the kuzhambu test. It was a big moment for me as this dish is very close to my heart. I have always relished seafood, and creating my amma’s version in the kitchen was no less than a victory for me.

When good food takes over talking, humans dive in and enjoy the moment.  The table was in silent mode. The mode where no one is talking, not even asking to “pass me that scene”. No complaints, no questions, no suggestions not even looking up. The moment said a million things, while I simply registered the moment.

Prawn Kuzhambu Ingredients

• Prawn – I have used baby prawns for this recipe. You can use regular or even jumbo size. Clean them well and cut the center nerve part.
• Small onion – I have used small onions in this recipe. If you don’t have them, you can use regular onions.
• Tomato – I have used country tomatoes for their tanginess.
• Ginger garlic paste – I have used homemade paste. You can use store-bought as well. It bends the masala together.
• Turmeric powder – This adds a hue to the gravy.
• Red chili powder – Prawn gravy and no spice. Don’t miss this golden ingredient to rank up your spice level. You can balance it at your convenience.
• Coriander powder – This masala adds an earthy flavor to the dish.
• Coriander leaves – for garnish.
• Curry leaves – South Indian flavor is enhanced with curry leaves.
• Fennel seeds – Release essential oils that level up the flavors. It is a taste manager, balancing everything together in one pot.

Why this recipe works

• Balance flavors.
• Freshly grounded masala adds more taste.
• Simple pantry ingredients.
• Pairs well with rotis, rice, and even tiffin items.
• Tried, tested and family approved.
• Comfortable and customized meal.
• Gingelly goodness.

Similar Recipes

• Masala Fish Fry
• Prawn Curry
• Prawn Fry
• Masala Fish Fry
• How to clean prawns

How to make Prawn Kuzhambu Step by Step

1.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.

2.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 sauté till it turns mushy.

3.Add cleaned prawns. Saute for 2 minutes. Then add red chili and coriander powder. Saute until prawns starts shrinking say 3 minutes. Add required salt.

4.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.

5.Allow it to boil in simmer and get cooked until oil separates. Garnish with chopped coriander leaves and switch it off.

Serve hot with rice or rotis as per your choice!

Expert Tips

• Use Fresh or Deveined Prawns – clean the prawns thoroughly and remove the veins. It tastes best and gives a fine texture.
• Don’t Overcook the Prawns – Prawns don’t take much time to cook. Overcooking results in rubbery and rough prawns.
• Sauté the Masala Well – Let the base cook well until the oil separates. This adds flavor to the kuzhambu.
• Add Coconut paste – Let the prawn cook to perfection before you add the coconut paste.
• Use Gingelly Oil for Authentic Taste – this oil enhances the taste and serves authentic South Indian kuzhambu goals.
• Crush Fennel Seeds Lightly (Optional) – Crush the seeds before adding them to the oil. This gives a stronger essence of fennel.
• Let the Gravy Simmer Well – Let it simmer on low flame. The gravy will thicken and the prawns will absorb the flavors.

Serving & Storage

Prawns Kuzhambu is best served with steamed rice and a spoonful of ghee. It is a perfect match with idiyappam and dosa. You can serve this kuzhambu with a light side dish, papad, or even a pickle to complete the meal.

You can store the kuzhambu in an airtight container for 2 days. You can reheat it on the stovetop. Splash water if required. Freezing is not recommended as it might turn rubbery when reheated. You can relish deep flavors after resting the gravy for a few hours.

FAQS

1.How do I know the prawns are cooked?

Usually, prawns curl into a “C” shape when done. They look firm and opaque. They are completely cooked in 3-5 minutes. Overcooking can lead to chewy prawns.

2.My gravy is too thick/thin. What can I do?

If your gravy is too thick, add some hot water and simmer for a few minutes. If it’s too thin, let it boil, uncovered for a bit longer.

3.Is this dish very spicy?

The recipe is moderately spicy. You can adjust the spice level. If you want a milder version, reduce the red chili powder and add extra coconut milk.

4.How long does this kuzhambu stay fresh?

It is good to go for 2 days in an airtight container. Reheat the required quantity on low flame. Prawns may lose their texture if stored for prolonged days.

5.What can I pair with prawn kuzhambu for a complete meal?

A bowl of steamed rice, veggie poriyal, and a boiled egg. You can also add papad and pickles to the list.

If you have any more questions about this Prawn Kuzhambu Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter.
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