Konju Kuzhambu/Prawns in coconut tomato gravy

Delicious prawns curry cooked using ground coconut and tomato paste.


Prawns   – 30 nos

To grind

Grated coconut  – 1/2 cup

Tomato chopped  -3 cups

For tempering
Mustard seeds  – 12 tsp
Urdu dal          – 1 tsp
Cumin seed    – 1/2 tsp

Green chilli   chopped  – 2nos

 Chilli powder    – 1 tsp

Turmeric powder – 1/2 tsp

Coriander powder  – 1 tsp

Salt asneeded

Pearlonion   – 15 nos

Tamarind  – a gooseberry size
Curry leaves


Clean the prawns. Grind coconut, tomatoes to a soft paste

heat oil in a pan. Splutter mustard seeds, urad dal, cumin seeds, fenugreek seeds. Add curry leaves, green chillies, chilli powder, turmeric powder and coriander. Add coconut tomato paste and salt. Saute them well. Allow the oil to rise above the surface. When the oil is clear, add prawns, pearl onions and cook them. When prawns are cooked, add tamarind water (if necessary) and boil.

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