Main course · South Indian

Prawn Milagu Kuzhambu (Tamil Black Pepper and Tamarind Curry)

Name: Prawn Milagu Kuzhambu (Tamil Black Pepper and Tamarind Curry)
Total time: 35 min
Yield: 4
Cuisine: South Indian
Ingredients: 150 g toor dhal (split pigeon peas); 2 tbsp tamarind paste; 1 tbsp black peppercorns, coarsely crushed; 1 tsp cumin seeds; 3 dried red chillies; 1 tsp mustard seeds; 10 curry leaves; 2 tbsp sesame oil; 2 tomatoes; 1 tsp ground turmeric; 300 g raw king prawns, peeled

35 min Serves 4 ~287 kcal/serving ~£6.00 (£1.50/serving) Dairy-freeGluten-freePescatarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

150 g toor dhal (split pigeon peas)
2 tbsp tamarind paste
1 tbsp black peppercorns, coarsely crushed
1 tsp cumin seeds
3 dried red chillies
1 tsp mustard seeds
10 curry leaves
2 tbsp sesame oil
2 tomatoes
1 tsp ground turmeric
300 g raw king prawns, peeled

Nutrition (per serving)

Calories: 287 kcal
Protein: 22.3 g
Carbohydrate: 28 g
of which sugars: 4.8 g
Fat: 8.5 g
of which saturates: 1.4 g
Fibre: 7.5 g
Salt: 0.38 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

1
Rinse the toor dhal and simmer in 600ml water for 20 minutes until soft, then lightly mash.
2
Dry-roast the crushed black peppercorns, cumin seeds and dried red chillies in a small pan for 1-2 minutes until fragrant, then grind to a coarse powder.
3
Add the chopped tomatoes and ground turmeric to the dhal and simmer for 8 minutes until the tomatoes break down.
4
Stir in the tamarind paste and the ground pepper mixture, then simmer for 8 minutes more until thickened.
5
Heat the sesame oil in a small pan, add the mustard seeds and curry leaves, and fry for 30 seconds until the seeds pop.
6
Add the prawns and simmer for 3-4 minutes until they turn pink and are cooked through.
7
Pour the tempering over the curry and serve hot with rice.

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