Prawn Kuzhambu [Prawn Curry]

Prawn Kuzhambu [Prawn Curry]

Prep Time: 15 min

Cook Time: 25 min
Ready In: 40 min

Ingredients:

• Onion - 1 medium size
• Tomato - 1 medium size
• Prawn - 9-10 medium size, deveined
• Curry Leaves - 7-8 
• Green Chili - 2
• Garlic - 3-4
• Ginger garlic paste - 1 tbsp
• Turmeric - 1/4 tsp
• Jeera powder - 2 tsp
• Red Chili powder - 2 tsp
• Coconut milk - 1/2 cup
• Oil - 3 tbsp
• Water - 1/2 cup

Directions:

1. Chop the onion, tomato, garlic and green chilis finely.
2. Heat the oil in a kadai. Once the oil is hot, add the garlic, curry leaves and green chilis. Stir occasionally. Once the curry leaves are crisp, add the chopped onions. Stir-fry until the onion starts turning golden brown. Add the tomato and stir-fry until it is cooked.  Add ginger garlic paste and cook until the raw smell fades.
3. Add the prawns. Add the turmeric, red chili powder, jeera powder. Stir until the powders are well mixed. Add some water and wait until the prawn is fully cooked (10 mins), stirring occasionally.
4. Once the prawn is cooked, reduce the flame and add the coconut milk. Cook until the oil separates.  Prawn kuzhambu is ready!

Heat the oil in a kadai. Once the oil is hot, add the garlic, curry leaves and green chilis. Stir occasionally. Once the curry leaves are crisp, add the chopped onions. Stir-fry until the onion starts turning golden brown. Add the tomato and stir-fry until it is cooked.  Add ginger garlic paste and cook until the raw smell fades. Add the prawns. Add the turmeric, red chili powder, jeera powder. Stir until the powders are well mixed. Add some water and wait until the prawn is fully cooked (10 mins), stirring occasionally.

Once the prawn is cooked, reduce the flame and add the coconut milk. Cook until the oil separates and floats on top. 

Prawn Kuzhambu is ready!

Serving Suggestions:

• The prawn kuzhambu tastes best with rice. It can also be eaten with parota.