Prawns Kuzhambu Recipe – Tangy Prawns in Tamarind and Coconut Gravy
This Prawns Kuzhambu recipe, a delightful South Indian dish, is a perfect balance of tangy tamarind and creamy coconut. The rich, flavorful gravy envelops the prawns, making every bite a comforting treat. Best served with steamed rice and a refreshing salad, this dish will surely win your heart with its layers of flavor.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Prawns | 15 pieces |
| Onions (sliced) | 2 medium-sized |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Tomato (sliced) | 1 medium-sized |
| Garlic cloves | 5 |
| Ginger (paste) | 1 teaspoon |
| Tamarind paste | 1 teaspoon |
| Mustard seeds | 1/2 teaspoon |
| Fresh coconut (grated) | 2 teaspoons |
| Curry leaves | 2 sprigs |
| Red chili powder | 1 teaspoon |
| Cardamom (Elaichi) pods/seeds | 1 |
| Sunflower oil | 4 teaspoons |
| Water | 1 cup |
| Salt | To taste |
Preparation Time:
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Servings:
- Serves: 2
- Cuisine: South Indian
- Course: Lunch
- Diet: Non-Vegetarian
Instructions:
-
Prepare the prawns: Start by washing the prawns thoroughly and placing them in a bowl. Add salt and turmeric powder to the prawns, and mix them well. This step helps in marinating the prawns lightly and infuses them with flavors.
-
-
Fry the prawns: Heat sunflower oil in a heavy-bottomed pan over medium heat. Once the oil is hot, add the prawns and fry them for about 3 minutes, until they turn lightly golden. Once done, remove the prawns from the pan and set them aside.
-
Tempering the spices: In the same pan, add a little more oil if needed. Drop in mustard seeds and curry leaves and let them sizzle for about 15 seconds. This tempering creates the base of your flavor profile.
-
Add cardamom and onions: Break open the cardamom pod and add the seeds to the pan. Now, add the sliced onions and cook them until they become soft and translucent. This process helps to release the sweetness of the onions, making them an integral part of the dish.
-
Cook the tomatoes and aromatics: Add the sliced tomato, ginger paste, and garlic cloves to the pan. Let them cook for about a minute, allowing the tomatoes to soften and blend with the ginger and garlic.
-
Add coconut and spices: Sprinkle in the freshly grated coconut along with red chili powder. This adds richness and a mild heat to the dish.
-
Prepare the gravy: Pour in water and add tamarind paste along with salt to taste. Stir everything well, allowing the flavors to meld together. Once the mixture begins to boil, add the cooked prawns back into the pan.
-
Simmer the prawns: Let the prawns cook in the gravy for about 8-10 minutes, or until they are fully cooked and tender. During this time, the prawns will soak up all the wonderful flavors of the tangy tamarind and rich coconut gravy.
-
Final seasoning: Taste the gravy and adjust salt or other seasonings as needed. Once the prawns are perfectly cooked, switch off the heat.
How to Serve:
Serve Prawns Kuzhambu hot with steamed rice. It pairs wonderfully with a Cucumber, Red Radish, Tomatoes & Onion Salad, adding a refreshing contrast to the richness of the curry. The combination of the spicy, tangy gravy and the cool salad makes this a perfect meal for a relaxing weekend lunch.
Nutritional Information:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 kcal |
| Protein | 26g |
| Carbohydrates | 16g |
| Fat | 18g |
| Fiber | 4g |
| Cholesterol | 160mg |
| Sodium | 600mg |
This Prawns Kuzhambu recipe captures the essence of traditional South Indian flavors. Itβs a perfect example of how simple ingredients, like tamarind and coconut, can come together to create something truly special. Whether itβs for a cozy family meal or a special occasion, this dish is sure to impress!
