Saturday, 12 November 2011


Prawn kara kuzhambu

Traditionally kara kuzhambu is eaten with boiled rice and often added to curries .Some recipes use jaggery while other end the dish by tempering it with curry leaves and mustard seeds . I played with the recipe as I always do and quite enjoyed what unfolded in the pan !

The Marinade :
Small Red Onions - 80-100 gms
Garlic - 1 pod (10 - 12 cloves)
Tamarind Pulp- 1 Tablespoon ( adjust )
Turmeric Powder - 1/2 Teaspoon
Gingerly Oil - 4 Tablespoons
Salt to taste

Roast in one Tablespoon Gingerly Oil
Coriander Seeds - 2 Tablespoons
Red Chillies - 8 - 10
Fenugreek Seeds - 1/2 Teaspoon
Aniseed - 1 Teaspoon
Urad Dal - 2 Teaspoons

Chop onions and garlic and fry till light brown . Remove half and grind to a paste along with all the other ingredients . Mix with the rest of the fried onions and garlic . On a low flame simmer the mixture until oil separates , about 3-5 minutes . This is your marinade which you must cool and store in the fridge , does keep a month I believe .

The Prawns :

I marinated the prawns for 30 minutes in some of the above , using just enough to coat them thickly. Next sauteed 1/2 a chopped onion, then add the prawns , cooked them for 5 minutes over medium heat . That's the recipe to this superb flavorsome dish !

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