Prawn kuzhambu(Eral gravy)is a south Indian style gravy made with small prawns, coconut masala and basic spices. This prawn gravy goes well with rice, dosa and uthappam.
I used medium-sized raw prawns to make this Eral kuzhambu. Medium or small prawn or shrimp is always tasty and the best choice for spicy prawn preparations.
How to find good prawns or shrimps?
Prawns and shrimps are always interchangeable in taste. Fresh raw prawns has a mild salty smell. If it has a heavy fishy smell you may want to discard it as it is already spoiled.
I always prefer wild-caught prawns rather than farm-raised ones. If you get antibiotics or bleach smell that is definitely a bad quality farm-raised shrimp. Choose fresh good quality prawns always.
Why marinating prawns?
Marination gives a good flavor to the otherwise bland prawns. But while marinating you need to take care of the items used along with the time. If you are preparing the prawns for grill or barbecue we want the oil and salt and herbs to infuse into the prawns. You can keep this oil marinade in the refrigerator overnight or even 24 hours. But any citric-based marinade (as in Indian spicy prawn preparations) should not sit beyond 30mins. As the acid in lemon affects the delicate structure of the prawns, keep aside just for 30mins and it is ready to be cooked in prawn gravy.
Try this Chettinad Prawn masala if you are a prawn lover.
Prawn kuzhambu
Ingredients:
- 250g Prawns (Peeled, de-veined)
Marinade:
- ½ tsp Turmeric powder
- 1 tsp Salt
- ½ Lemon
To grind:
- 2 Tomatoes
To grind:
- 3 tbsp Coconut
- 1 tsp each Fennel, Cumin, Peppercorns
For Gravy:
- 3 tbsp Oil
- 1 tsp Mustard
- ½ tsp Fennel
- Curry leaves
- 1 cup Onions(chopped)
- 2 tsp Ginger garlic paste
- 1 ½ tsp Red chilli powder
- 1 tsp Coriander powder
- ½ tsp Salt
Preparation:
Marinate prawns:
- In a mixing bowl, take peeled and deveined prawns. Add 1/2 tsp of turmeric powder, 1tsp of salt and juice of half lemon. Mix well, keep aside for 30mins.
- Crush 2 small tomatoes into a paste and keep aside.
- Grind 3tbsp coconut with a tsp of fennel seeds, cumin seeds and peppercorns each. Keep aside.
Method to make prawn gravy:
- Heat 3tbsp of oil, season with a tsp of mustard seeds and half a tsp of fennel. Wait till the mustard seeds splutter and add a cup of chopped shallots or onions. Saute 3mins until onions become brown and soft.
- Add a tsp of ginger garlic paste and saute well for few minutes until the raw smell of ginger garlic leaves.
- Next, add the ground tomatoes and cook 4mins till tomato leaves oil. Put a tsp of chilli powder, a tsp of coriander powder and mix with the base.
- Saute few seconds and add the marinated prawns and combine well. Cover with a lid and cook at medium for just two mins. By this time, prawns absorb the masalas and spices and will be half cooked.
- Add the coconut paste now with 3/4 tsp of salt(remember we added salt in the marination too). Mix well and let the prawns cook for 5mins in the coconut masala.
- Cook until the froth from the coconut settles down. Switch off and serve the Prawn kuzhambu with hot rice.
Tips:
1) Never cook prawns for more than 5mins. Overcooking makes the prawn rubbery and juiceless.
2) This SouthIndian style prawn gravy goes well with rice, dosa, uthappam and ghee rice.
3) You can use small-sized shrimps instead of prawns to make the same gravy.
Check out the video uploaded in the recipe card and please subscribe to my channel if you like to see more videos 🙂
Prawn kuzhambu | Eral kulambu | SouthIndian prawn gravy
Equipment
- Cook pan with lid
- Blender
Ingredients
- 250 g Prawns Peeled, de-veined
Marinate:
- ½ tsp Turmeric powder
- 1 tsp Salt
- ½ Lemon
To grind:
- 2 Tomatoes
To grind:
- 3 tbsp Coconut
- 1 tsp Fennel
- 1 tsp Cumin
- 1 tsp Peppercorns
Gravy:
- 3 tbsp Oil
- 1 tsp Mustard
- ½ tsp Fennel
- Curry leaves
- 1 cup Onions chopped
- 2 tsp Ginger garlic paste
- 1 ½ tsp Red chilli powder
- 1 tsp Coriander powder
- ½ tsp Salt
Instructions
Preparation:
Marinate prawns:
- In a mixing bowl, take peeled and deveined prawns. Add 1/2 tsp of turmeric powder, 1tsp of salt and juice of a half lemon. Mix well, keep aside for 30mins.
- Crush 2 small tomatoes into a paste and keep aside. Grind 3tbsp coconut with a tsp of fennel seeds, cumin seeds and peppercorns each. Keep aside.
Recipe to make prawn gravy:
- Heat 3tbsp of oil, season with a tsp of mustard seeds and half a tsp of fennel. Wait till the mustard seeds splutter and add a cup of chopped shallots or onions. Saute 3mins until onions become brown and soft.
- Add 2 tsp of ginger garlic paste and saute well for few minutes until the raw smell of ginger garlic leaves. Next, add the ground tomatoes and cook 4mins till tomato leaves oil.
- Add 1.5 tsp of chilli powder, a tsp of coriander powder and mix with the base. Saute few seconds and add the marinated prawns and combine well. Cover with a lid and cook at medium for just two mins. By this time, prawns absorb the masalas and spices and will be half cooked.
- Add the coconut paste now with 1/2 tsp of salt(remember we added salt in the marinade too). Mix well and let the prawns cook for 5mins in the coconut masala.
- Cook until the froth from the coconut settles down. Switch off and serve the eral kuzhambu with hot rice.
Video
Notes
1) Never cook prawns for more than 5mins. Overcooking makes the prawn rubbery and juiceless.
2) This SouthIndian style prawn gravy goes well with rice, dosa, uthappam and ghee rice.
3) You can use small-sized shrimps instead of prawns to make the same gravy.
