Chettinad Prawn Kuzhambu

INGREDIENTS

• 1 cup cleaned prawns (around 40 baby prawns)
• Tomato – 1 Small Onion – 10
• 1 teaspoon ginger garlic paste
• 1 medium-sized tomato
• a hefty teaspoon of turmeric powder
• 1 teaspoon red chili powder
• 2 teaspoon coriander powder
• 2 tsp coriander leaves for garnish
• To taste, add salt.
• Water – as required

To Temper:

• 2 tsp oil
• a tiny sprig of curry leaves
• 1 teaspoon fennel seeds

To Grind To A Paste

• 5 small onions
• 3 cloves garlic
• a quarter-inch chunk of cinnamon
• Cloves (two)
• 1/8 cup coconut
• Tomatoes – 1 medium
• 1 teaspoon pepper
• 1/2 teaspoon jeera

Method:

1. To make a fine paste, combine the items specified under “to grind.” Clean the prawns (by removing the center nerve portion), wash them twice in running water, then combine the turmeric powder, salt, and set aside.
2. Heat the oil in a kadai, then add the things listed under “to temper” and fry until the onions are translucent. Then add the ginger-garlic paste and cook for a minute. Then add the tomatoes and cook until they get mushy.
3. Clean the prawns. Cook for 2 minutes. Then add the red chili powder and coriander powder. Saute until the prawns begin to shrink, about 3 minutes.
4. Season with salt as needed. Prawns expel water, so add enough water to compensate; I used 1/4 cup.
5. Cook until the prawns are tender. Now stir in the coconut paste. If the curry is too thick, add a little water.
6. Allow it to simmer and cook until the oil separates. Turn off the heat and garnish with chopped coriander leaves. 

Serve immediately with rice or rotis of your choice!

Notes

• Because we crush the ingredients raw, it takes time for the raw scent to dissipate, so give it a good boil when the coconut paste is added.
• Never add the coconut paste before the prawns are cooked.
• Before cooking, clean and thoroughly wash the prawns.
• This stew is delicious with rotis or rice.