Bottle Gourd Prawn Curry (Surakkai Rall Kuzhambu) with Prawn Fry
For Prawn Curry
For Coconut Paste
For Prawn Fry (Optional Side)
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Clean and Marinate Prawns
Clean the prawns by removing heads, shells, and deveining them. Wash thoroughly. Divide the cleaned prawns into two equal portions. both portions with 1/2 teaspoon chili powder, 1/4 teaspoon turmeric powder, and salt to taste. Set aside.
Prepare Tamarind Extract
Soak a lemon-sized ball of tamarind in hot water for to soften. This helps in extracting the pulp easily.
Prepare Vegetables
Peel and chop 2 large tomatoes, 10-12 small onions, and 1 medium bottle gourd into 1-inch cubes. Slit 2-3 green chilies.
Make Coconut Paste
First, grind 1 teaspoon of fennel seeds in a mixer until coarsely crushed. Then, add the chopped coconut, ginger, and garlic to the mixer and grind into a smooth paste. Add a little water if needed to achieve a smooth consistency.
Combine Curry Base
Squeeze the softened tamarind to extract its pulp and discard the fibrous residue. In a bowl, combine the tamarind extract, chopped tomatoes, 1 tablespoon chili powder, 2 tablespoons coriander powder, and salt to taste. Finally, add the ground coconut paste and mix everything thoroughly by hand until well combined.
Temper for Curry
Heat 2-3 tablespoons of gingelly oil in a large pan over medium heat. Add 1 teaspoon of fennel seeds and let them splutter. Then, add a sprig of fresh curry leaves and briefly until fragrant.
Sauté Prawns and Vegetables for Curry
Add the chopped small onions and green chilies to the pan and until the onions turn translucent. Add the prawns (curry portion) and for until they change color. Then, add the chopped bottle gourd cubes and for another .
Cook the Curry
Pour the prepared tamarind-spice-coconut mixture into the pan with the prawns and vegetables. Add some water (about 1/2 cup, rinsing the bowl with water and adding it to the curry). Stir well, bring the curry to a boil, then the heat to a . Cook for , or until the bottle gourd is tender and the curry has thickened to your desired consistency.
Prepare Prawn Fry (Optional)
In a separate frying pan, heat 2-3 tablespoons of gingelly oil over medium heat. Add the remaining prawns (frying portion) and fry until they are cooked through and slightly crispy, approximately . Add a few curry leaves towards the end for extra flavor and aroma.
Serve
Serve the hot Bottle Gourd Prawn Curry with rice. Garnish with fresh curry leaves if desired. Serve the crispy Prawn Fry as a delicious side dish.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 3 swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
Variations
Simple ways to adapt this recipe.
- Thoothuvalai Dosa
For a healthy breakfast, grind Thoothuvalai leaves with garlic, cumin seeds, and black pepper into a paste. Mix this paste into your regular dosa batter (with added semolina for consistency) and prepare dosas.
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