Prawns Kuzhambu with Onion Tomato and Coconut - By VahChef @ VahRehVah.com

Heat oil in a pan.

Add chopped onion and sweat until transparent, about 2 minutes.

Add salt to the onions while cooking.

Add ginger garlic paste and sauté.

Add 2 quartered tomatoes and turmeric, and cook.

Add freshly grated coconut, chili powder, and 1 tbsp coriander powder, cover, and cook for another 2 minutes.

Blend the mixture into a fine paste.

In hot oil, add mustard seeds and fenugreek seeds (be careful not to add too much fenugreek).

Add red chilies, urad dal, and curry leaves.

Add the blended onion, tomato, and coconut paste to the pan and cook until oil floats on top, about 5-6 minutes.

Add tamarind juice and water, and bring to a boil.

Add small prawns and mix well, then let it boil for 1 minute.

Cover and simmer for another 2 minutes until prawns are cooked.

Let the curry rest for at least 1 hour before serving for better flavor.

Before serving, add crushed pepper and chopped coriander, mix well, and switch off the flame.

Equipment Needed

Spice Level:

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