Prawn Pepper Garlic Khozambu

Share
5 Ratings
11 Reviews
Print
Recipe By Vahchef
25 m
4 servings
99.5 Cals

Bharli Vangi Stuffed Baby Eggplants

Traditional Maharashtrian curry popularly known as Bharli Vangi or Stuffed Eggplant is an...

Mushroom Buzule

A mushroom (or toadstool) is the fleshy, spore-bearing fruiting body of a fungus, typical...

Dal Makhani Bukhara

Dal Makhani, an amazing dish from Punjabi cuisine is prepared with lentils and beans comb...

Aloo Gobi Saag

This is a classical combination with an aloo and cauliflower which is served in a green g...

Cashew Makhai Phool Saag

Lotus seed pops and whole cashew nuts combine in a silky saag made of spinach and other g...

Bottle Gourd Curry With Sesame Seeds

Bottle gourd cooked with sesame seeds and coconut powder rich in Iron....

Prawn Pepper Garlic Khozambu Recipe, Sadari Sabji, How To Make Prawn Pepper Garlic Khozambu Recipe

Name: Prawn pepper garlic Khozambu
Prep time: 5 min
Cook time: 20 min
Total time: 20 min
Yield: 4

Prawn pepper garlic kuzhambu prawns cooked in a tangy tamarind spiced with some aromatic herbs.

About Recipe

Royallu koora, Eral Kuzhambu, Chingri torkari

How to make Prawn pepper garlic Khozambu

(5 ratings)

11 reviews so far

Prep time
5 mins

Cook time
20 mins

Total time
25 mins

Author : Vahchef
Main Ingredient : Shrimp

Servings : 4 persons
Published date : February 16, 2019

Ingredients used in Prawn pepper garlic Khozambu
• Garlic - 10 cloves.
• Mustard seeds - 1/4 tea spoon.
• Oil - 2 tablespoons.
• Curry leaves - 3 springs.
• Toor daal - 1 tea spoon.
• Methi seeds - 1/4 tea spoon.
• Coriander seeds - 1 tablespoon.
• Fennel seeds - 1/2 tea spoon.
• Cumin seeds - 1/2 tea spoon.
• Pepper corns - 1/2 tablespoon.
• Red chillies - 6 numbers.
• Prawns-shrimp - 250 grams.
• Onion(chopped) - 1/2 cup.
• Salt - to taste.
• Turmeric powder - 1/4 tea spoon.
• Tamarind juice - 1/2 cup.
• Sugar - 1 pinch.
Method:
Heat oil in a pan add whole red chilly, pepper corns, cumin seeds, fennel seeds, coriander seeds, methi seeds, toor daal roast this for 3 to 4 minutes. Then add 2 springs of curry leaves, switch off the flame and let it cool down, put them into the blender and make a paste. Heat oil in a pan add mustard seeds, when mustard seeds splutter, add curry leaves, garlic, cook this till garlic is brown in colour. Then add chopped onions, salt, cook this till onions are golden in colour, add turmeric powder, add prepared paste and add some water mix it well once it comes to boil add tamarind juice, sugar, put the lid on and let it cook for 5 minutes. Now add prawns mix it and put the lid on and let it cook for 3 minutes and switch off the flame.

sean wilson Posted on Wed Jul 17 2013

fasting? why? O_o

Reply 0 - Replies

BearSugarx Posted on Wed Jul 17 2013

Put the recipes on your website, chef.. you're behind :(

Prasadh J Bose Posted on Wed Jul 17 2013

cool dish chef love it, hope if i use small prawns it tastes more good, yes as u said its raining in hyderabad for more than 2 weeks, so even i want to have this hot spicy prawn curry on this rainy day :-)

Saurabh Sawant Posted on Wed Jul 17 2013

We love you vah chef! You are so funny and you are a great teacher. Keep up the good work!

Neththra'sVision Posted on Wed Jul 17 2013

I love this gravy, so did you dream the prawns again after eating this. I'll have to try your method too. hahha. Btw this is a super prawn dish! Thank you so much chef Sanjay Thumma.