Ingredients

• 2 tbsp - coconut cream
• 1 to 2 tbsp - red curry paste
• 120 gm - prawns
• 75 gm - cucumber, cubed
• 150 ml - coconut milk
• 1 tbsp - tamarind water
• 1/2 tsp - sugar
• coriander leaves to garnish
• salt to taste

How to Make Eral vellarkai kuzhambu

• Heat coconut cream in a wok and keep stirring until it boils, thickens and oil begins to form.
• Add the curry paste and tip in the prawns and cucumber.
• Add the coconut milk, tamarind water and sugar.
• Cook gently for about 3-4 mins until the prawns are just cooked and add the salt.
• Once done transfer to a serving dish and garnish with coriander.