Prawn Kulambu Recipe | 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.
Servings2
Ingredients
- 1 cup prawn
- 10 nos small onion
- 1 medium sized tomato
- 1 teaspoon ginger garlic paste
- a generous pinch turmeric powder
- 1 teaspoon red chilli powder
- 2 teaspoon coriander powder
- coriander leaves to garnish
- salt to taste
- water as needed
To temper
- 2 teaspoon oil
- a small sprig curry leaves
- 1 teaspoon fennel seeds
To grind to a paste
- 5 nos small onion
- 2 nos cloves
- ¼ inch cinnamon
- ⅛ cup cococnut
- 1 small tomato
- 1 teaspoon pepper corns
- ½ teaspoon cumin seeds
Instructions
- Clean prawns (by removing the center nerve part), wash it in running water twice then mix turmeric powder, salt and set aside.
- Grind the ingredients listed under 'to grind' to a fine paste.
- Heat oil in a kadai - add the items under 'to temper' then add onions fry till translucent.
- Then add ginger garlic paste, fry for a minute. Then add tomatoes and saute till it turns mushy.
- Add cleaned prawns. Sauté for 2 minutes..
- Then add red chili and coriander powder. Sauté until prawns starts shrinking say 3 minutes. Add required salt.
- Prawns let out water so add water accordingly, I added ¼ 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 Prawn Kulambu hot with rice or rotis as per your choice!
Notes
- 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.
Nutrition Facts
Prawn Kulambu Recipe | Prawn Kuzhambu Recipe
Amount Per Serving (125 g)
Calories 187
Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Trans Fat 0.03g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 190mg63%
Sodium 173mg8%
Potassium 703mg20%
Carbohydrates 10g3%
Fiber 5g21%
Sugar 3g3%
Protein 26g52%
Vitamin A 1212IU24%
Vitamin C 16mg19%
Calcium 149mg15%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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