Eral Kuzhambu Recipe (Chettinad Prawn Curry)
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.
Equipment
Blender
Cooking pot
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.
Nutrition
Nutrition Facts
Eral Kuzhambu Recipe (Chettinad Prawn Curry)
Serving Size
1 servings
Amount per Serving
Calories
121
% Daily Value*
Fat
3
g
5
%
Saturated Fat
0.4
g
3
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
105
mg
35
%
Sodium
498
mg
22
%
Potassium
385
mg
11
%
Carbohydrates
12
g
4
%
Fiber
4
g
17
%
Sugar
4
g
4
%
Protein
13
g
26
%
Vitamin A
996
IU
20
%
Vitamin C
24
mg
29
%
Calcium
131
mg
13
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.