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| Prawn Kuzhambu |
Ingredients
Prawn/ shrimp- 250 gms
Gingely oil- 4 tbsp
Shallots/ chinna vengayam- 100 gms
Tomato- 2 nos
Garlic cloves- 10 nos
Tamarind- lemon sized
Red chilli powder- 3 tsp
Turmeric powder- 1/4 tsp
Salt to taste
Whole black pepper- 1 and 1/2 tsp
Cumin seeds- 1 and 1/2 tsp
Fenugreek seeds- 1/4 tsp
Curry leaves- few
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| Eral Kulambu |
Method
Clean and wash the prawns.
Dry roast pepper, cumin seeds, fenugreek seeds, garlic cloves until crisp and grind coarsely.
Soak tamarind in water and extract the pulp.
Heat gingely oil in a kadai/ sauce pan, when hot add shallots, curry leaves and saute for few secs. Now add the tomatoes to the pan and saute until tomatoes are cooked. Add tamarind extract and enough water for gravy to the pan, bring to boil. Add red chilli powder, turmeric powder and required salt, boil the gravy for 5 mins on low heat. Once raw taste of tamarind has gone, add cleaned prawns and coarsely ground masala paste to the gravy. Boil for another 2 mins. Serve hot prawn kuzhambu with steamed rice.
