Spicy South Indian Prawn Curry
Authentic South Indian Food Creator · Home Chef
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Prawn curry, or eral kuzhambu as we fondly call it in Tamil homes, is a coastal delicacy that brings the flavors of the sea right to your dining table. This rich, aromatic curry features succulent prawns cooked in a tangy, spicy gravy that perfectly complements steamed rice or even roti. The combination of fresh prawns with traditional South Indian spices creates a dish that's both comforting and celebratory.
What makes this prawn curry truly special is its versatility and quick cooking time. Unlike many seafood dishes that require elaborate preparation, this recipe comes together beautifully in under an hour, making it perfect for both weeknight dinners and special occasions. The prawns absorb all the wonderful flavors from the masala, while the curry itself develops a beautiful depth with hints of tanginess from tamarind and warmth from the aromatic spices.
Whether you're a seafood lover or looking to explore coastal Tamil cuisine, this prawn curry is sure to become a family favorite. The balance of spices, the tender prawns, and the luscious gravy create a harmony that's simply irresistible. Serve it hot with steamed rice, and watch your loved ones ask for seconds!
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Ingredients(16 items)
Instructions
💡 Tap a step to mark it doneClean the prawns thoroughly, devein them, and wash under running water. Pat them dry and set aside.
Heat coconut oil in a deep pan or kadai over medium heat. Add mustard seeds and fennel seeds, allowing them to splutter.
Add curry leaves and sauté for a few seconds until aromatic.
Add finely chopped onions and sauté until they turn golden brown and translucent, about 5-7 minutes.
Add ginger garlic paste and sauté for 2 minutes until the raw smell disappears.
Add chopped tomatoes and cook until they become soft and mushy, about 4-5 minutes.
Add turmeric powder, red chilli powder, coriander powder, and salt. Mix well and cook the masala for 2-3 minutes until oil separates.
Add the cleaned prawns and mix well, ensuring they are coated with the masala. Cook for 3-4 minutes.
Add tamarind paste and water. Mix well and bring to a boil.
Reduce heat to low, cover, and simmer for 8-10 minutes until the prawns are fully cooked and the gravy thickens.
Add garam masala and mix well. Cook for another minute.
Garnish with freshly chopped coriander leaves and remove from heat. Serve hot with steamed rice or roti.
Tips and Tricks
- Do not overcook prawns as they can become rubbery. They cook very quickly and turn pink when done.
- Adjust the spice level according to your preference by increasing or reducing red chilli powder.
- Fresh prawns work best for this recipe, but you can also use frozen prawns - just thaw them completely and drain excess water.
- For a richer curry, you can add a tablespoon of coconut milk at the end of cooking.
- Make sure to devein the prawns properly for a cleaner taste and better presentation.
⚠️ Nutrition values could not be verified for this recipe. Please check manually.
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