Eral Kuzhambu Recipe (Chettinad Prawn Curry)

• 500 grams Prawns (shelled, deveined and washed)

For Roasting & Grinding

• 1 tbsp Coriander Seeds
• 4 no Dry Red Chillies
• 1 tsp Fennel Seeds
• 1 tsp Cumin Seeds
• ½ tsp Ajwain
• 1 piece Cinnamon Stick
• 1 tsp Black Pepper
• 2 no Cloves
• 4 no Cardamom
• ¼ tsp Fenugreek Seeds
• 1 piece Mace
• 1 tbp Poppy Seeds

For Tempering

• ¼ cup Gingelly Oil (Sesame Oil)
• 1 tsp Mustard Seeds
• ¼ tsp Asafoetida
• 2 sprig Curry leaves

For Curry (Kuzhambu)

• 20 no Shallots / Sambar Onion (peeled & chopped finely)
• 2 large Tomatoes (chopped finely)
• 2 no Green Chilli (slit)
• 2 tsp Red Chilli Powder
• 2 tsp Coriander Powder
• 1 tsp Turmeric Powder
• 1 tsp Kashmiri Chilli Powder
• 2 tbsp Tamarind Pulp (or to taste)
• Salt to taste
• Water as needed

1. 1

   Clean prawns, wash them well and set aside. Take all roasting spices in a heavy bottom pan and toast them till golden. Cool them down and take them in a blender. Powder them and set aside.

2. 2

   Now in the same pan, add oil and heat it up. Add in mustard seeds, asafoetida and curry leaves.

3. 3

   Add in shallots and saute till golden. Add in tomatoes and green chillies. Cook that down till it gets mushy.

4. 4

   Add in spice powders and the ground masala. Mix well. Add salt and tamarind pulp to taste.

5. 5

   Add enough water to make a gravy. Simmer this till oil separates

6. 6

   Now add in prawns and mix well. Simmer for 10 mins or so.

7. 7

   Serve.