South Indian Prawn Kulambu (Eral Kuzhambu)

Instructions

1. Clean prawns and marinate with turmeric and salt. Set aside.
2. Grind coconut masala to a smooth paste and keep ready.
3. Heat oil in a kadai. Add fennel seeds, cloves, cinnamon, and curry leaves.
4. Add sliced onions and sauté until translucent.
5. Add ginger-garlic paste and fry for a minute.
6. Add chopped tomato and cook until mushy.
7. Add prawns and sauté for 2–3 minutes until they begin to shrink.
8. Add chili powder, coriander powder, and salt. Mix well.
9. Add ¼ cup water and cook until prawns are soft.
10. Add coconut paste and simmer until oil separates and gravy thickens.
11. Garnish with chopped coriander leaves.

Serving Suggestions

• Serve hot with steamed rice, dosa, or idiyappam
• Pair with a mild vegetable stir-fry or rasam for balance

Ingredients