Prawn pepper masala or Kuzhambu is one of my favorite dishes to eat whenever I visit Tamilian Restaurants. Succulent shrimp cooked in a spicy tamarind, garlic and curry leaf based sauce.The sauce is spicy, tangy and nutty and goes very well with seafood, eggs or taro as well and can be served with rice, roti, idli or dosa.
Ingredients:
8 garlic cloves diced
1 teaspoon mustard seeds
4 teaspoons oil
2 sprigs curry leaves
2 tablespoon toor dal
1/2 teaspoon methi seeds
1/2 teaspoon fennel seeds
1 teaspoon cumin seeds
2 teaspoon peppercorns
8 red chili
| Preparation time | 30 minutes plus time for marination |
| Serves | 6 servings |
| Serving Size | 1 serving |
| Calories Per Serving | Approximately 323 per serving |
| Difficulty | Medium |
Ingredients:
8 garlic cloves diced
1 teaspoon mustard seeds
4 teaspoons oil
2 sprigs curry leaves
2 tablespoon toor dal
1/2 teaspoon methi seeds
1/2 teaspoon fennel seeds
1 teaspoon cumin seeds
2 teaspoon peppercorns
8 red chili
4 green chili
1 pound peeled and deveined shrimp
1 onions medium diced
salt to taste
tamarind paste 2 teaspoon
pinch of sugar
1/ 4 teaspoon turmeric
Procedure:
1.Heat 2 teaspoons of oil in a pan and add red chilly, peppercorns, cumin seeds, fennel seeds, methi seeds, toor dal roast this for 4 minutes.
2.Add curry leaves, 4 garlic cloves and green chili and let splutter and switch off the flame and let it cool.Transfer them into blender and make a fine powder.
3.Heat remaining oil in a pan add curry leaves, onions, salt, turmeric and garlic and cook until onions are soft.
5.Add the ground spice powder, saute 1 minute and add tamarind paste, 3 cups of water and cook for 10 more minutes or until gravy thickens.
6. Add shrimp to the sauce and cover and cook for about 6 minutes with a covered lid and turn off the flame.
Tips:
The flavor builds over time, give it 2-3 hours for the flavors to build well before serving.
Serve with Rice.
This recipe yields a spicy sauce,if you do not each spice reduce red chili and peppercorns to your taste.
You can also add coconut milk or cream or yogurt or tomato to reduce the spice in the sauce.
1 pound peeled and deveined shrimp
1 onions medium diced
salt to taste
tamarind paste 2 teaspoon
pinch of sugar
1/ 4 teaspoon turmeric
Procedure:
1.Heat 2 teaspoons of oil in a pan and add red chilly, peppercorns, cumin seeds, fennel seeds, methi seeds, toor dal roast this for 4 minutes.
2.Add curry leaves, 4 garlic cloves and green chili and let splutter and switch off the flame and let it cool.Transfer them into blender and make a fine powder.
5.Add the ground spice powder, saute 1 minute and add tamarind paste, 3 cups of water and cook for 10 more minutes or until gravy thickens.
6. Add shrimp to the sauce and cover and cook for about 6 minutes with a covered lid and turn off the flame.
Tips:
The flavor builds over time, give it 2-3 hours for the flavors to build well before serving.
Serve with Rice.
This recipe yields a spicy sauce,if you do not each spice reduce red chili and peppercorns to your taste.
You can also add coconut milk or cream or yogurt or tomato to reduce the spice in the sauce.
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