Tag Archives: raal kulambu

Prawn Coconut Milk Curry

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Being a seafood lover, I and my family love prawns to the core. But there are sometimes, when I feel very lazy and think to finish the cooking fast, and in the same hand wanted the food to taste good, heavenly, and yum. Here is one such way of cooking where the cooking is made easy and finished earlier with a lovely texture, aroma and taste. Let me share the recipe…

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Prawn coconut milk curry

Ingredients:

  • Prawn – ½ kg
  • Onions – 2 nos
  • Tomato – 1 no
  • Coconut oil – 2 tbsp
  • Mustard seeds – ¼ tsp
  • Split Black lentil – ¼ tsp
  • Cumin seeds – ½ tsp
  • Garlic – 6 cloves
  • Curry leaves – a sprig
  • Chilli powder – 1 tsp
  • Coriander powder – 2 tsp
  • Coconut milk – 150 ml
  • Cumin powder – 2 tsp
  • Turmeric powder – ¼ tsp
  • Salt to taste

Making of Prawn coconut milk curry –

Preparation:

  • Peel and roughly chop the onions and tomatoes.
  • Chop the garlic into small pieces.
  • Heat a tsp of oil in kadai, add the chopped onions and cook until the raw smell goes off.
  • Add the tomatoes and cook for few mins.
  • Add chilli powder, turmeric powder, coriander powder and cook until the raw smell goes off.
  • Remove it from fore, bring it room temperature and grind it to a fine paste by adding water.
  • Heat the leftover oil in the same kadai, add the mustard, split black lentil and curry leaves, wait until they crackle.
  • Add the garlic and cook until they turn golden brown.
  • Add the prawns followed by salt and pour the ground masala with ½ cup of water, cover and cook for 3 to 4 mins.
  • Remove the lid and pour the coconut milk, cook for few mins or until the oil separates and floats on the top of the gravy.

Garnish with coriander leaves and serve hot with any variety rice or steamed rice.

Yeral Vazhaikai Kulambu / Prawn Plantain Curry

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Prawn when combined fee veggies, gives a delicious flavor and taste. I have also shared few of the recipes, and now this with prawn and Vazhaikkai / Plantain (unripen banana). I have induced plenty of garlic in this curry to add more flavor. This is one of the most common dish in my hometown (Tuticorin). Also you can attempt this recipe, when there few prawns with you.

Do check out my seafood recipes in this link: https://madraasi.com/main-course/non-vegetarian/seafood/.

A perfect combination with steamed rice as lunch. Let us move on to the recipe…

Prawn Plantain Curry / Yera Valakkai Kulambu

Prawn Plantain Curry / Yera Valakkai Kulambu

Ingredients:

  • Vazhaikkai / Plantain – 1 no
  • Prawns / Shrimps – ¼ kg
  • Onions – 2 nos
  • Tomato – 1 no
  • Garlic – 10 cloves
  • Mustard seeds – ¼ tsp
  • Cumin seeds – 2 ¼ tsp
  • Methi / Fenugreek / Vendayam seeds – ¼ tsp
  • Curry leaves – a sprig
  • Turmeric powder – ¼ tsp
  • Chili powder – 1 ½ tsp
  • Coriander powder – 1 tsp
  • Coconut (grated) – 2 tbsp
  • Salt to taste
  • Oil – 3 tsp

Preparation:

  • Clean the prawns and keep it aside.
  • Peel and chop the plantain / Vazhaikai into cubes (medium size) and soak them in water to avoid decolorising.
  • Peel and finely chop the onions and garlic, also finely chop the tomatoes into pieces.
  • Grind coconut and 2 tsp of cumin seeds to a fine paste by adding little water.
  • Heat oil in a kadhai, add in the mustard, methi and leftover cumin seeds and curry leaves, wait until they crackle.
  • Add in the onions and garlic, cook until the onions turn golden brown.
  • Add in the tomatoes and cook until the turn mushy.
  • Add in the plantain/vazhaikai along with turmeric, chili, coriander, cumin powder, ground coconut masala and salt. Cook until the raw smell goes off.
  • Pour in a cup of water, cover and let the plantain get cooked.
  • Remove the lid when the plantain is almost done, add in the prawns, give a stir and cover with lid, until the prawns are cooked.
  • Remove the lid when the prawns are cooked, and keep in low flame, until it comes to the semi-thick consistency.

Serve hot with steamed rice.

 

 

Prawn Curry with Brinjal and Drumstick / Yera Murungakai Kathirikkai Kulambu

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Already I have shared few prawn and dried prawn recipes, but this one is completely different from other curries. I have cooked prawns/shrimps in both brinjal (baby eggplant) and drumstick with ground coconut paste and few spices.

The taste of the curry would be delicious, I could say a finger licking curry and when served with steamed rice not words for the taste of this curry, since you get the flavors of both brinjal and drumstick. This is an authentic and traditional recipe of south Tamilnadu, India. Also my mom use to prepare this quite often. You can also adapt this recipe, when you got little quantity of prawns/shrimps. Let us move on to the recipe…

Prawn curry with Brinjal and Drumstick

Prawn curry with Brinjal and Drumstick

Ingredients:

  • Prawns / Shrimps – 250 gm
  • Drumstick – 1 no
  • Brinjal / Baby Eggplant – 150 gm
  • Onion – 1 no
  • Tomato – 1 no
  • Curry leaves – a sprig
  • Turmeric powder – ¼ tsp
  • Chili powder – 1 ¼ tsp
  • Coriander powder – 2 tsp
  • Cumin seeds – 1 tsp
  • Mustard seeds – ¼ tsp
  • Split blackgram – ¼ tsp
  • Fenugreek seeds – ¼ tsp
  • Grated coconut – 4 tbsp
  • Salt to taste
  • Oil – 1 tbsp

Preparation:

  • Clean and take out the head of the prawn. Do not throw away the prawn head, chk out this prawn head fry recipe.
  • Peel and finely chop the onions and tomatoes.
  • Chop the brinjal/baby eggplant lengthwise and soak it in water to avoid decolourisation.
  • Chop the drumstick to 3” inch size. Grind the grated coconut along with cumin seeds by adding little water to a fine paste.
  • Heat oil in a kadai, add mustard, split black gram, fenugreek seeds and curry leaves. Wait till they crackle.
  • Add in the onions and cook till they turn transparent.
  • Add in the tomatoes and cook till they are mushy.
  • Add in the sliced brinjal along with all the spice powders and cook till the raw smell goes off.
  • Add in the drumstick pieces with ground coconut paste and cook for few min by sprinkling water, until the raw smell goes off.
  • Pour in a cup of water, let it boil and then add prawns to it. Cover and cook till the prawns are cooked.
  • Remove the lid and keep in low flame, until the oil floats on the top of the curry.

Serve hot with steamed rice.