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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.
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South Indian Prawn Gravy recipe, Eral Kulambu/Kuzhambu

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.
Course Gravy
Cuisine South Indian
Author Fareeha

Ingredients

  • 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

Instructions

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.