Prawns Kuzhambu Recipe – Tangy Prawns In Tamarind And Coconut Gravy
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.
Course : Lunch
Ingridients : 15 Prawns
2 Onions , sliced
1/2 teaspoon Turmeric powder (Haldi)
1 Tomato , sliced
5 cloves Garlic
1 teaspoon Ginger , paste
1 teaspoon Tamarind Paste
1/2 teaspoon Mustard seeds (Rai/ Kadugu)
2 teaspoon Fresh coconut , grated
2 sprig Curry leaves
1 teaspoon Red Chilli powder
1 Cardamom (Elaichi) Pods/Seeds
4 teaspoon Oil
1 cup Water
Salt , to taste
Instructions 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.
Prawns Kuzhambu Recipe – Tangy Prawns In Tamarind And Coconut Gravy
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