Prawn Kuzhambu is in my totry list since I started cooking prawns, Amma usually makes prawn gravy or prawn fry as that’s the few dishes we like.My younger cousin sister is an expert in cooking nonveg dishes so asked her for this recipe and tried it…and yes as usual amma cleaned the prawns and kept it ready for me 🙂 This prawn kuzhambu came out soo good, goes very well with rice, idli and dosa too.
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.
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
Preparation Time : 20 mins | Cooking Time : 30 mins | Serves : 2
Recipe Category: Side dish | Recipe Cuisine: South Indian
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
To temper:
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
Method:
- 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. Garnish with chopped coriander leaves and switch it off.
Serve hot with rice or rotis as per your choice!
My Notes
- 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.
My favourite so tempting
In grinding part u didn't mention that how much garlic and small onion to be used .
Updated now Priya 🙂
Hi. After adding prawns if we cook for longer time as mentioned for 15 mins. Won’t the prawns turn rubbery??
depends onthe size and variety of prawns
Thanks Sharmi for an excellent recipe..Can you please clarify me ,after prawn is cooked if we add the coconut masala and boiled it for 15 mins will the prawn turn rubbery or overcooked ?
It depends on the prawn variety we use…the ones we get here takes time to cook