Prawn Kuzhambu
- 45 min
- medium
- Serves 4
Prawn kuzhambu, a Tamil Nadu prawn gravy with tamarind, shallots, coconut and Cookd Kulambu Chilli Masala. Medium-spicy, serves 4, 45 minutes plus soaking.
Ingredients
Prawns, Cleaned and Deveined500 grams
Turmeric Powder3 grams
Salt1½ tsp
Tamarind25 grams
Water, For Soaking150 ml
Small Onion (Shallots)150 grams
Garlic18 grams
Green Chilli, Slit12 grams
Tomato, Chopped150 grams
Curry leaves4 grams
Coriander Leaves, Chopped6 grams
Coconut, Grated45 grams
Fennel Seeds3 grams
Cumin1 grams
Oil4 tbsp
Mustard Seeds½ tsp
Cookd Kulambu Chilli Masala
Contains: shellfish.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 366kcal | 1464kcal |
| Protein | 28g | 112g |
| Carbohydrate | 18g | 74g |
| Fat | 21g | 84g |
| Fibre | 4.4g | 18g |
| Sugar | 8.7g | 35g |
Method
Clean and devein the prawns. Rinse them once and drain well. Mix them with turmeric powder and salt, then keep them covered in the fridge while you prepare the gravy.
Break the tamarind into pieces and soak it in 150 ml warm water for 10 minutes until soft. Meanwhile, peel and slice the shallots and garlic, slit the green chillies, and chop the tomato. Rinse the curry leaves, then rinse and chop the coriander leaves and grate the coconut.
Add the grated coconut, fennel seeds, cumin and grinding water to a mixie. Grind for 2 to 3 minutes until smooth.
Heat oil in a kadai on medium flame for 1 minute until hot. Add mustard seeds and fry for 0.5 minute until they crackle. Add curry leaves, shallots, garlic and green chilli, then fry for 4 to 5 minutes until the shallots are light golden.
Add tomato, Cookd Kulambu Chilli Masala, turmeric powder and salt. Cook on medium flame for 4 to 5 minutes until the tomato is soft and the raw smell goes.
Squeeze the soaked tamarind in its water and discard the fibres. Add the tamarind water, cooking water and ground coconut paste to the kadai. Boil on medium flame for 8 minutes until the gravy thickens slightly.
Add the prawns and mix gently. Cook on medium flame for 4 to 5 minutes until the prawns turn pink, curl slightly and are opaque in the centre.
Switch off the flame and stir in the coriander leaves. Serve hot with rice or chapati.
Before you start
- How long does Prawn Kuzhambu take?
- 45 minutes from start to finish. That is 20 minutes of preparation and 25 minutes of cooking.
- How many people does Prawn Kuzhambu serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Prawn Kuzhambu vegetarian?
- No, it contains meat or fish.
- Is Prawn Kuzhambu spicy?
- It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Prawn Kuzhambu?
- 500 grams Prawns, 1.5 grams Turmeric Powder, 25 grams Tamarind, 150 grams Small Onion (Shallots), 18 grams Garlic, 12 grams Green Chilli, and a few more listed on this page.
- Do I need a pressure cooker for Prawn Kuzhambu?
- No, it is cooked in an open pot.
- How many calories are in Prawn Kuzhambu?
- About 366 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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