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If you are a seafood lover try this lip smacking prawn kulambhu, that will give you the true flavour of seafood. This kulambhu is loaded with fresh prawns which are a great source of protein, iron and omega-3 fatty acid. You will get flavour to your taste buds and also loaded with many health benefits.

Cooked with shallots, tomatoes, coconut, spiced up with red chilli, cumin, salt and turmeric powder. This dish is sure to be a delight for everyone around you. Perfect with steamed rice. Impress everyone with your cooking skills with this delicious prawn recipe.



COOKING TIME : 30 mins

TOTAL : 40 mins


Shelled Prawn - 500g

Shallots - 1/4 cup

Tomato - 1

Red chilli -10

Turmeric powder - 1/2 tbsp

Cumin - 1 tbsp

Coconut - 1/4 cup

Curry leaves - 2 string

Salt - As required

Oil - 1 tbsp

Water - As required


  1. Clean the prawn ( by removing the center part i.e. devein the prawn) and wash it thrice in running water.

  2. To prepare this delicious kulambhu, freshly ground red chilli, cumin to coarse. Make a fine paste by adding coconut to them.

  3. In a kadai, pour oil once heated add onion allow them to turn translucent.

  4. Add in the roughly chopped tomatoes, turmeric powder and salt. Saute till the tomatoes become mushy.

  5. Add the cleaned prawns. Saute until the prawns shrink.

  6. Finally, add the freshly grounded paste and give a stir. Add a cup of water.

  7. Once the kulambu boils up. Sprinkle some curry leaves. Simmer until oil oozes out. At this stage turn off the stove.

Serve hot with steamed rice.


Take your ingredients.

Devein the prawn. Just turn the head and tail that allows the prawn shell to break off. Slit open the centre of prawn. Remove the intestine from them which is in black color. Once removed for all wash the prawn in running water thrice.

Freshly grind red chillies and cumin, once it becomes coarse, add coconut to make a fine paste with water.

In a kadai pour oil. Once it heats up add the roughly chopped onions. Let them turn translucent.

Add Roughly chopped tomatoes, turmeric powder and salt. Saute until the tomatoes becomes mushy. And in the cleaned prawns, saute until the prawns shrink.

Finally, add the freshly ground paste and 1 cup of water. Once the kulambhu boils, sprinkle some curry leaves.

Simmer until it oozes out oil.

Serve hot with steamed rice.


  • You can temper with mustard seeds and urud dal before adding in onions.

  • Adding curry leaves during simmer enhances the flavour of the dish. In my recipe have added it first.

  • Water can be adjusted according to the consistency you want. I have made kulambhu in thick consistency.

  • Finally you can garnish with coriander leaves.

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