South Indian Prawn Gravy recipe or the eral kulambu is a yummy seafood gravy preparation. Made with aromatic spices, this prawn gravy is super delicious.
The South Indian Prawn Gravy recipe is a very popular dish in South India. Whoever eats prawns would make the gravy in some form or other. You won’t need any side dish when you make this gravy. You can serve it with some hot steamed rice along with some papad. That is all that you would need. The prawns in the gravy would serve as a side dish on their own.
It is pretty simple to make this South Indian Prawn gravy recipe. If you get the masala ready, it is a breeze to make this amazing dish. Made with fresh prawns, this is truly a delight. Unlike fish, prawns are pretty forgiving. They taste awesome even if overcooked. With fish, you have to be careful not to overcook or under cook it. But prawns are pretty forgiving in that sense.
If you find the small onions known as sambar vengayam easily, then definitely use them. They give a very nice flavor and taste to the South Indian prawn gravy recipe. Eral means prawns in Tamil and kulambu is gravy. Hence the name Eral Kulambu for this prawns gravy recipe.
As Chennai, the South Indian capital of Tamil Nadu is a coastal city, we get fresh and tasty seafood. And growing up in Chennai has made me naturally inclined towards them. You would find fresh out – of – sea fish and prawns there. And making such fresh prawns is truly a delight. Made in typical Tamil style, this South Indian Prawn Gravy recipe is a lip smacking delicacy.
You will find this South Indian Prawn gravy recipe in a truly Tamil way. For most of the gravies, the base is made like this. You can add anything you want in place of the prawns. Whether it is fish, chicken or even veggies like the ladies finger. The result would be an awesome gravy preparation.
So let’s get started with the South Indian Prawn Gravy Recipe
South Indian Prawn Gravy recipe, Eral Kulambu/Kuzhambu
What You Need:
- 500 gms prawns / shrimps, de shelled and de veined
For making the paste
- 1 tbsp oil
- 1 cup small onions / sambar vengayam, chopped
- 1/2 tsp chopped garlic
- 1/2 tsp ginger, chopped
- 2 tsp cumin seeds / jeera
- 1 tsp fenugreek seeds / methi dana
- 1 tsp coriander seeds
- 2 whole dry red chilli
- 1/2 cup coconut, grated
For the gravy
- 2 tbsp oil
- 1 sprig curry leaves
- 4 - 5 to matoes, finely chopped
- 1/2 tsp turmeric powder
- salt to taste
- 1 tbsp tamarind paste
- 3 tbsp coriander leaves / cilantro, finely chopped
How To Make:
Making the masala paste
- Heat oil in a pan and add onions. Fry till the onion turns translucent.
- Add garlic, ginger, cumin seeds, fenugreek seeds, coriander seeds, whole red chilli and coconut.
- Fry for couple of more minutes till a nice aroma emanates from it and the coconut lightly changes it's color.
- Switch off the flame and allow them to cool. Add some water and blend to make a paste.
Making the gravy
- Heat oil and add the curry leaves and tomatoes. Cook till the tomatoes are soft and pulpy.
- Throw in the turmeric powder, salt, prawns and the blend paste. Cook for 5 minutes on medium heat.
- Add the tamarind paste and stir well to dissolve. Add required amount of water.
- Bring it to a boil and add coriander leaves. Cook on low heat for 5 more minutes or till oil starts floating on top.
- Remove from stove and serve hot with some plain rice and papad.
Signing off until next time,
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