Chettinad Prawn Curry Recipe also known as Eral Kuzhambu or prawn kuzhambu made with fresh prawns, spices, onions, tomatoes and freshly ground masala without coconut. This spicy eral kuzhambu can be served with rice, idli or dosa.
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.
About Eral Kuzhambu
Prawn Kuzhambu, also known as Eral Kuzhambu, is a comforting South Indian curry that feels like home in every spoonful. Fresh prawns are simmered in a tangy tamarind base with shallots, tomatoes and aromatic spices, creating a gravy that is bold, spicy, and deeply flavorful.
This traditional kuzhambu is especially popular in Tamil homes and tastes best when served with hot steamed rice and a drizzle of gingelly oil. Simple ingredients, rustic flavors, and that irresistible seafood aroma make this eral kuzhambu a true coastal classic.
More Prawn Recipes
Ingredients
Prawn - Use small to medium size prawns which absorbs all the flavour to make a rich taste curry.
Spices - use aromatic whole spices is roasted and ground into a powder to make the curry special.
Onion, Tomatoes - form the base of curry.
Tamarind - used to add tangy taste to the curry.
Step by Step Pictures
1)clean prawns by deveining and shelling it. rinse well and squeeze to remove excess water. you will need around 500 grams of cleaned prawns.
2)Take your whole spices. This is the unique spice for this curry.
3)Add in to the pan and dry roast until golden and fragrant. Switch off the flame and allow the spices to cool down.
4)Take the cooled spices in a blender.
5)Grind to a slightly fine powder.
6)Heat oil in a pan. Add in mustard, curry leaves and asafoetida and allow them to splatter.
7)Add in small onions. Saute for 2 to 3 minutes.
8)Add in tomatoes and green chillies.
9)Cook till the mix gets mushy.
10)Add in spice powders.
11)Saute the mixture till it gets toasty.
12)Add in the freshly ground masala powder and tamarind water or pulp.
13)Season with salt. Mix this well.
14)pour enough water to form the gravy.
15)boil this for 8 to 10 mins.
16)Now add in the prawns and mix well.
17)Cook this on medium heat for 5 to 7 minutes until you see a layer of oil floating on top. Thats it curry is ready.
18)Serve.
Expert Tips
- Use fresh, medium-sized prawns for best flavor and texture. Avoid overcooking as prawns turn rubbery quickly.
- Always clean and devein prawns well to avoid any bitter taste.
- Shallots (small onions) give the most authentic taste, but regular onions work if needed.
- Add tamarind moderately-too much can overpower the sweetness of the prawns.
- Cook the kuzhambu on low to medium flame after adding tamarind water for deep, balanced flavor.
- Finish with a drizzle of gingelly oil (sesame oil) for traditional aroma and taste.
- Let the kuzhambu rest for 15-20 minutes before serving; the flavors develop beautifully.
- This curry tastes even better the next day, making it great for meal prep.
FAQ
Can I use frozen prawns for eral kuzhambu?
Yes, frozen prawns work well. Thaw them completely, rinse, and pat dry before cooking to avoid excess water in the gravy.
How do I prevent prawns from becoming rubbery?
Do not overcook them. Prawns cook quickly and should be added towards the end. Once they turn pink and curl slightly, they're done.
Is prawn kuzhambu very spicy?
The spice level can be easily adjusted. Reduce red chilli powder or use mild chillies if you prefer a less spicy curry.
📖 Get Recipe
Eral Kuzhambu Recipe (Chettinad Prawn Curry)
Equipment
Ingredients
- 500 grams Prawns shelled, deveined and washed
For Roasting & Grinding
- 1 tablespoon Coriander Seeds
- 4 no Dry Red Chillies
- 1 teaspoon Fennel Seeds
- 1 teaspoon Cumin Seeds
- ½ teaspoon Ajwain
- 1 piece Cinnamon Stick
- 1 teaspoon Black Pepper
- 2 no Cloves
- 4 no Cardamom
- ¼ teaspoon Fenugreek Seeds
- 1 piece Mace
- 1 tbp Poppy Seeds
For Tempering
- ¼ cup Gingelly Oil (Sesame Oil)
- 1 teaspoon Mustard Seeds
- ¼ teaspoon 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 teaspoon Red Chilli Powder
- 2 teaspoon Coriander Powder
- 1 teaspoon Turmeric Powder
- 1 teaspoon Kashmiri Chilli Powder
- 2 tablespoon Tamarind Pulp or to taste
- Salt to taste
- Water as needed
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.
Notes
- Use fresh, medium-sized prawns for best flavor and texture. Avoid overcooking as prawns turn rubbery quickly.
- Always clean and devein prawns well to avoid any bitter taste.
- Shallots (small onions) give the most authentic taste, but regular onions work if needed.
- Add tamarind moderately-too much can overpower the sweetness of the prawns.
- Cook the kuzhambu on low to medium flame after adding tamarind water for deep, balanced flavor.
- Finish with a drizzle of gingelly oil (sesame oil) for traditional aroma and taste.
- Let the kuzhambu rest for 15-20 minutes before serving; the flavors develop beautifully.
- This curry tastes even better the next day, making it great for meal prep.
Torviewtoronto
prawn dish looks delicious wonderful side dish
Ramya
Hi Aarthi, your chettinad eral came out very well yesterday for Sunday lunch. Thank you for ur recipe. I just surf usually all food blogs but won’t try lot. But yesterday I tried it for prawn. My husband liked it much. Continue ur Super blogging.
malar
hi aarthi,i tried this dish today it came out very well .thank you☺️
Bhavani
Hi Aarthi tried the prawn recipe and it came out very well even though i didnt have few ingredient ... Thank you... Keep rocking
SHALINI
The eral curry looks absolutely delicious!
Gayathri suresh
Superb sis by Gayathri suresh
Debbie
This is one of the best curries I've ever had, tasty and hot, thank you for my new favourite recipe.
lakshmi
i tried your recipe yesterday and it came out very spicy and i loved the taste. this is my first time on prawn as im not into much of sea food . your recipe helped me to overcome my hesitance on sea food. thanks alot. i will try other recipes as well. keep up your wonderful journey.....
Devi
My go-to recipe for prawn kulambu!
Benedict
I just whipped it up, and it turned out great! But hey, why didn’t you include ginger and garlic? I grew up in a world where non-veg food without ginger-garlic paste is practically a crime. Should I storm the gates of this culinary fortress and embrace the change? 😄
Aarthi
It depends on each recipe. Some recipe does't need ginger and garlic. but adding ginger and garlic is not an issue as well.