Prawns Kuzhambu Recipe – Tangy Prawns in Tamarind and Coconut Gravy
Prawns Kuzhambu is a flavorful, tangy South Indian prawn curry that combines the zesty taste of tamarind with the richness of coconut. This mouthwatering dish features prawns cooked in a luscious tamarind-based gravy, with the distinct aroma of freshly grated coconut, spices, and curry leaves that will transport your senses straight to the heart of South India. The addition of mustard seeds, red chili powder, and cardamom gives this curry an exciting and aromatic kick that complements the sweetness of the prawns perfectly. It’s a comfort food classic that pairs wonderfully with steamed rice for a delightful lunch or dinner.
Cuisine: South Indian
Course: Lunch
Diet: Non-Vegetarian
Ingredients
Ingredient | Quantity |
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Prawns | 15 (medium-sized, cleaned) |
Onions | 2, sliced |
Turmeric powder (Haldi) | 1/2 teaspoon |
Tomato | 1, sliced |
Garlic | 5 cloves, minced |
Ginger | 1 teaspoon, paste |
Tamarind Paste | 1 teaspoon |
Mustard seeds (Rai/Kadugu) | 1/2 teaspoon |
Fresh coconut | 2 teaspoons, grated |
Curry leaves | 2 sprigs |
Red Chili powder | 1 teaspoon |
Cardamom pods/seeds | 1 pod |
Oil | 4 teaspoons |
Water | 1 cup |
Salt | To taste |
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Instructions
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Prepare the Prawns: Start by washing the prawns thoroughly. Place them in a bowl and mix with salt and turmeric powder. Set them aside to marinate briefly.
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Fry the Prawns: Heat 2 teaspoons of oil in a heavy-bottomed pan over medium heat. Once the oil is hot, add the prawns and fry them for about 3 minutes, just until they turn pink. Remove the prawns from the pan and set them aside.
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Cook the Spices: In the same pan, heat another 2 teaspoons of oil. Add mustard seeds and curry leaves. Allow them to sizzle for about 15 seconds to release their flavors.
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Add Aromatics: Break the cardamom pod and add it to the pan. Then, add the sliced onions and sauté until they turn soft and translucent.
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Tomato and Ginger-Garlic Paste: Add the sliced tomato, ginger paste, and garlic. Cook this mixture for another minute, allowing the tomato to soften and the flavors to meld together.
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Incorporate the Coconut and Gravy: Sprinkle in the grated fresh coconut, then pour in the water. Add salt and tamarind paste. Stir everything well and let the mixture come to a boil.
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Cook the Prawns: Once the gravy starts boiling, add the fried prawns back into the pan. Let them cook in the gravy for about 8-10 minutes, or until the prawns are tender and cooked through.
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Adjust Seasoning: Taste the gravy and adjust the seasoning with more salt or tamarind paste if needed. Let the curry simmer for a few more minutes to ensure all the flavors are well blended.
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Finish and Serve: Once the prawns are cooked and the gravy has thickened slightly, switch off the heat. Serve the Prawns Kuzhambu hot with steamed rice.
Serving Suggestions
This delectable Prawns Kuzhambu pairs beautifully with Steamed Rice and a refreshing Cucumber, Red Radish, Tomatoes & Onion Salad for a complete and satisfying meal. The tangy gravy, combined with the tender prawns, creates an unforgettable culinary experience perfect for a cozy weekend lunch or dinner.
Enjoy the taste of South India with this authentic and vibrant prawn curry, which brings together the rich flavors of tamarind, coconut, and spices in every bite.