Chettinad Prawn Curry Recipe

Chettinad Eral Kuzhambu

Prawn is hubby's favorite. Since many of my viewers have told me that i don't have much prawn recipes in my blog. I have started cooking with them and posting here.This is a simple prawn curry with no coconut.

Ingredients for Chettinad Eral Kuzhambu

• Prawns - 500 grams cleanedFor Roasting & Grinding:
• Coriander Seeds / Malli - 1 tbsp
• Dry Red Chilli - 2 to 4
• Fennel Seeds / Sombu / Saunf- 1 tsp
• Cumin Seeds / Jeerakam - 1 tsp
• Ajwain / Omam / Carom Seeds - ½ tsp
• Cinnamon Stick / Pattai - 2 cm piece
• Black Pepper - 1 tsp
• Cloves / Krambu - 4
• Cardamom / Yalakai - 4
• Fenugreek Seeds / Vendayam / Methi - ¼ tsp
• Mace - 1
• Poppy Seeds/ Khus Khus / Kasa Kasa - 1 tbsp

For Curry:

• Oil - ¼ cup
• Mustard Seeds / Kaduku - 1 tsp
• Asafoetida / Kaya Podi / Hing - ¼ tsp
• Curry leaves a handful
• Shallots / Sambar Onion - 20 chopped finely
• Tomatoes - 2 large chopped finely
• Green Chilli - 2
• Chilli Powder - 1 tsp
• Coriander Powder - 2 tsp
• Turmeric Powder - 1 tsp
• Kashmiri Chilli Powder - 1 tsp
• Salt to taste
• Tamarind Pulp - 1 tbsp or to taste
• Water as needed

How to make Chettinad Eral Kuzhambu

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.
2. Powder them and set aside.Now in the same pan, add oil and heat it up. Add in mustard seeds, asafoetida and curry leaves.
3. Add in shallots and saute till golden. In goes tomatoes and green chillies. Cook that down till it gets mushy.
4. Add in spice powders and the ground masala. Mix well. Add salt and tamarind pulp to taste.
5. Pour enough water to make a gravy. Simmer this till oil separates
6. Now add in prawns and mix well. Simmer for 10 mins or so.
7. Serve.

If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

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Eral Kuzhambu Recipe | Chettinad Prawn Curry Recipe

Chettinad Eral Kuzhambu Recipe with step by step picure. This is made with Prawns and whole Garam masala

5 from 1 vote

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Prep Time 15 mins

Cook Time 45 mins

Total Time 1 hr

Course Main Course

Cuisine Indian, South Indian

Servings 6 servings

Calories 180 kcal

Ingredients

  

1x2x3x

• ▢ ¼ cup Oil
• ▢ 1 tsp Mustard Seeds / Kaduku
• ▢ ¼ tsp Asafoetida / Kaya Podi / Hing
• ▢ Curry leaves a handful
• ▢ 20 Shallots / Sambar Onion chopped finely
• ▢ 2 large Tomatoes chopped finely
• ▢ 2 Green Chilli
• ▢ 1 tsp Chilli Powder
• ▢ 2 tsp Coriander Powder
• ▢ 1 tsp Turmeric Powder
• ▢ 1 tsp Kashmiri Chilli Powder
• ▢ Salt to taste
• ▢ 1 tbsp Tamarind Pulp
• ▢ Water as needed
• ▢ 500 grams Prawn

Instructions

 

• ▢
  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.Now in the same pan, add oil and heat it up. Add in mustard seeds, asafoetida and curry leaves.
• ▢
  Add in shallots and saute till golden. Add in tomatoes and green chillies. Cook that down till it gets mushy.
• ▢
  Add in spice powders and the ground masala. Mix well. Add salt and tamarind pulp to taste.
• ▢
  Add enough water to make a gravy. Simmer this till oil separates
• ▢
  Now add in prawns and mix well. Simmer for 10 mins or so.
• ▢
  Serve.

Video

Nutrition Facts

Eral Kuzhambu Recipe | Chettinad Prawn Curry Recipe

Amount Per Serving (1 servings)

Calories 180 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 1g6%

Trans Fat 0.04g

Polyunsaturated Fat 3g

Monounsaturated Fat 6g

Cholesterol 134mg45%

Sodium 164mg7%

Potassium 410mg12%

Carbohydrates 6g2%

Fiber 2g8%

Sugar 3g3%

Protein 18g36%

Vitamin A 704IU14%

Vitamin C 10mg12%

Calcium 69mg7%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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