Prawns Kuzhambu Recipe is a lip smacking prawn gravy made South Indian style. The flavour emanates once the tamarind paste is added to it and you can taste the tangy masala with each bite of prawn.
You may add more red chilli powder, which is a perfect balance with the sweetness of fresh coconut. Weekend lunch with Prawns Kozhambu in the main course is a special attraction for all the family members eventually you will feel special too.
Serve Prawns Kuzhambu along with Steamed Rice and Cucumber, Red Radish, Tomatoes & Onion Salad Recipe for a comforting and tasty weekend meal.
If you like this recipe, you can also try other Prawns recipes such as
Cuisine: South Indian Recipes
Course: Lunch
Diet: Non Vegeterian
Equipments Used: Hard Anodised Kadai (Wok)
Cooks in 20 M
Total in 35 M
To begin making the Prawns Kuzhambu recipe, firstly wash the prawns and add them in a bowl. Now put salt and turmeric powder, mix them well in a bowl.
Heat oil in a heavy bottomed pan on medium heat. Once the oil is hot, add in the prawns and let it fry for about 3 minutes. Keep them aside.
Heat some more oil in the same pan, add mustard seeds and curry leaves and let it cook for 15 seconds.
After 15 seconds, break the cardamom pod and add to the pan. Add onions and let it cook till the onion turns soft and translucent.
Once the onions are cooked, add tomato, ginger and garlic. Let it cook for about a minute.
Sprinkle the grated coconut. Add water, salt and tamarind paste. Once it starts boiling, add the prawns and let it cook till soft or for about 8-10 minutes. Check salt and rest of the seasoning.
Once the prawns are cooked, switch off the gas and serve hot.
Serve Prawns Kuzhambu along with Steamed Rice and Cucumber, Red Radish, Tomatoes & Onion Salad Recipe for a comforting and tasty weekend meal.