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Tamilnadu · Dinner

Eral Kuzhambu (Prawn Curry)

Plump prawns simmered in a thick tamarind-coconut kuzhambu — a richer, sweeter fish-sauce alternative to the fish kuzhambu, as the prawns leach their natural sweetness and iodine into the gravy. A premium Tamil dinner dish.

🧺 Ingredients

• 500 g prawns (medium-large), cleaned and deveined, shells on (shells add flavour to the kuzhambu)
• Lime-sized tamarind in 1.5 cups water, strained
• 15 shallots, halved
• 2 tomatoes, chopped
• 1.5 tsp red chilli powder
• 1 tsp coriander powder
• ½ tsp turmeric
• 1 tsp fennel powder
• ¾ tsp salt
• 4 tbsp sesame oil
• Maximum 5–7 minutes cooking for prawns in the kuzhambu — they are already subjected to the hot kuzhambu on all sides.

👩‍🍳 How to make Eral Kuzhambu

1. Build the kuzhambu base (medium heat): Identical to meen kuzhambu — temper, fry shallots golden (8 min), add tomatoes (6 min), add spice powders (1 min), add coconut paste (3 min), add tamarind + salt (simmer 10 min until thick and oil separates).
2. Add the prawns (medium-low heat): Reduce to medium-low. Add the prawn pieces. Toss gently. Cover and cook 5–7 minutes only — prawns cook very quickly and become rubbery if overcooked. The "C" shape and bright orange-pink colour throughout indicates done.

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