A flavorful South Indian prawn curry that mixes the sweetness of prawns with fragrant spices and coconut. This homestyle curry options tender prawns, greens, and a wealthy gravy that is excellent with rice. Prepared in underneath half-hour, it is each comforting and satisfying.
Eral Kuzhambu is a conventional South Indian prawn curry that’s near my coronary heart. Each time I make this dish, the kitchen fills with superb aromas that remind me of my grandmother’s cooking. The prawns are tender, the gravy is wealthy, and the combo of spices creates magic in your mouth. It’s easy sufficient for weeknight cooking however particular sufficient for visitors.
Concerning the Recipe
This recipe strikes the proper steadiness between spicy and candy flavors. The prawns keep juicy whereas absorbing all of the fantastic spices. Recent greens add texture and vitamin, whereas coconut brings all the things along with its creamy richness. It’s an simple recipe that doesn’t want fancy substances or difficult methods.
Cooking Ideas
– Don’t overcook the prawns – they’ll grow to be robust
– Clear the prawns completely to keep away from any grit
– If utilizing coconut milk as a substitute of paste, add it on the finish
– Hold stirring gently to stop the curry from sticking
– Regulate water amount primarily based on how thick you need the gravy
Eral Kuzhambu
A flavorful South Indian prawn curry that mixes the sweetness of prawns with fragrant spices and coconut. This homestyle curry options tender prawns, greens, and a wealthy gravy that is excellent with rice. Prepared in underneath half-hour, it is each comforting and satisfying.
Elements
- 100 gms Eral (Prawns)
- 1 Onion (chopped)
- 1 Tomato (chopped)
- 1 Potato (small)
- 1/2 Drumstick (or 1 small, chopped)
- 1 tsp Crimson Chilli Powder
- Turmeric Powder (a pinch)
- 1/2 tsp Ginger Garlic Paste
- 1/4 tsp Saunf
- 1/4 cup Floor Coconut Paste (or Coconut Milk)
- Salt as per style
- Oil as required
- Curry Leaves (few)
- Coriander Leaves (handful)
Directions
-
Peel, de-vein, clear, wash and chop the eral.
-
Sprinkle salt and turmeric powder.
-
Cook dinner for five to 10 minutes.
-
Boil, peel and chop the potatoes.
-
Warmth oil in a pan over medium flame.
-
Fry the saunf and curry leaves for 10 seconds.
-
Add the onions, tomatoes, ginger garlic paste and saute properly for a minute or two.
-
Add pink chilli powder, sambar powder, turmeric powder, drumstick items and sufficient water. Don’t pour an excessive amount of water. The sambar must be very watery.
-
Cook dinner for a minute.
-
Add the bottom coconut and produce to a boil.
-
Add the potatoes and cooked eral.
-
Stir gently.
-
Garnish with coriander leaves.
-
Change off the flame.
-
Serve with scorching rice.
Join our publication
Regularly Requested Questions
Can I exploit frozen prawns?
Sure. Thaw them fully and pat dry earlier than utilizing. Recent prawns give higher taste, however frozen ones work nice in a pinch.
How spicy is that this curry?
The spice degree is reasonable however adjustable. Cut back or improve pink chili powder to fit your style. The coconut helps steadiness the warmth.
Can I make this forward of time?
Sure. Make it as much as 8 hours forward, however add a little bit of water when reheating. The flavors truly get higher with time.
Â
