Eral Kuzhambu is a traditional South Indian prawn curry that’s close to my heart. Every time I make this dish, the kitchen fills with amazing aromas that remind me of my grandmother’s cooking. The prawns are tender, the gravy is rich, and the mix of spices creates magic in your mouth. It’s simple enough for weeknight cooking but special enough for guests.
About the Recipe
This recipe strikes the perfect balance between spicy and sweet flavors. The prawns stay juicy while soaking up all the wonderful spices. Fresh vegetables add texture and nutrition, while coconut brings everything together with its creamy richness. It’s an easy recipe that doesn’t need fancy ingredients or complicated techniques.
Why You’ll Love This Recipe
You’ll love how quick and straightforward this recipe is. The ingredients are easy to find, and the steps are clear. The curry turns out perfect every time – not too spicy, not too mild. The potatoes and drumsticks soak up the flavors beautifully, while the prawns remain tender. Best of all, it’s a complete meal when served with rice.
Cooking Tips
– Don’t overcook the prawns – they’ll become tough
– Clean the prawns thoroughly to avoid any grit
– If using coconut milk instead of paste, add it at the end
– Keep stirring gently to prevent the curry from sticking
– Adjust water quantity based on how thick you want the gravy
Serving and Storing Suggestions
Serves 3-4 people. Total prep and cooking time: 30 minutes. Serve hot with steamed rice or dosa. Leftovers keep well in the fridge for up to 2 days. Reheat gently on low heat, adding a splash of water if needed.
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Nutrient Benefits
Prawns are packed with protein and omega-3 fatty acids. The dish includes vegetables for fiber and vitamins. Spices like turmeric offer anti-inflammatory benefits. Coconut adds healthy fats and makes the curry more filling.
Eral Kuzhambu
Ingredients
- 100 gms Eral (Prawns)
- 1 Onion (chopped)
- 1 Tomato (chopped)
- 1 Potato (small)
- 1/2 Drumstick (or 1 small, chopped)
- 1 tsp Red Chilli Powder
- Turmeric Powder (a pinch)
- 1/2 tsp Ginger Garlic Paste
- 1/4 tsp Saunf
- 1/4 cup Ground Coconut Paste (or Coconut Milk)
- Salt as per taste
- Oil as required
- Curry Leaves (few)
- Coriander Leaves (handful)
Instructions
- Peel, de-vein, clean, wash and chop the eral.
- Sprinkle salt and turmeric powder.
- Cook for 5 to 10 minutes.
- Boil, peel and chop the potatoes.
- Heat oil in a pan over medium flame.
- Fry the saunf and curry leaves for 10 seconds.
- Add the onions, tomatoes, ginger garlic paste and saute well for a minute or two.
- Add red chilli powder, sambar powder, turmeric powder, drumstick pieces and enough water. Do not pour too much water. The sambar should be very watery.
- Cook for a minute.
- Add the ground coconut and bring to a boil.
- Add the potatoes and cooked eral.
- Stir gently.
- Garnish with coriander leaves.
- Switch off the flame.
- Serve with hot rice.
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Frequently Asked Questions
Can I use frozen prawns?
Yes. Thaw them completely and pat dry before using. Fresh prawns give better flavor, but frozen ones work fine in a pinch.
How spicy is this curry?
The spice level is moderate but adjustable. Reduce or increase red chili powder to suit your taste. The coconut helps balance the heat.
Can I make this ahead of time?
Yes. Make it up to 8 hours ahead, but add a bit of water when reheating. The flavors actually get better with time.
