Tamil-style Spicy Prawn Étouffée

Ingredients

In this Tamil-style adaptation of Étouffée, we incorporate Tamil cuisine's signature spices and flavors. The original Étouffée typically uses a roux as a base, while our Tamil version relies on a tomato-based gravy infused with a blend of spices such as red chili powder, turmeric, coriander, and cumin. The addition of curry leaves and mustard seeds further enhances the dish's aroma and taste, giving it a distinct Tamil touch. We alse have the original recipe for Étouffée, so you can check it out.

• 500g (1.1 lb) prawns, cleaned and deveined 500g (1.1 lb) prawns, cleaned and deveined
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, pureed 2 tomatoes, pureed
• 2 green chilies, slit 2 green chilies, slit
• 1 teaspoon ginger-garlic paste 1 teaspoon ginger-garlic paste
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder 1/2 teaspoon cumin powder
• 1/2 teaspoon mustard seeds 1/2 teaspoon mustard seeds
• 8-10 curry leaves 8-10 curry leaves
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 28g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat vegetable oil in a pan over medium heat. Add mustard seeds and let them splutter.
2. 2.
   Add curry leaves and chopped onions. Sauté until the onions turn golden brown.
3. 3.
   Add ginger-garlic paste and green chilies. Sauté for a minute.
4. 4.
   Add the tomato puree and cook until the oil separates from the mixture.
5. 5.
   Add red chili powder, turmeric powder, coriander powder, cumin powder, and salt. Mix well.
6. 6.
   Add the prawns and cook for 5-6 minutes until they turn pink and are cooked through.
7. 7.
   Garnish with fresh coriander leaves.
8. 8.
   Serve hot with steamed rice or crusty bread.

Treat your ingredients with care...

• Prawns — Ensure that the prawns are fresh and properly cleaned before cooking. Overcooking can make them rubbery, so be careful to cook them just until they turn pink and are cooked through.

Tips & Tricks

• Adjust the spice level according to your preference by increasing or decreasing the amount of red chili powder and green chilies.
• For an extra burst of flavor, squeeze some fresh lemon juice over the dish before serving.
• Serve the Tamil-style Spicy Prawn Étouffée with a side of yogurt or raita to balance the heat.

Serving advice

Serve the Tamil-style Spicy Prawn Étouffée hot with steamed rice or crusty bread. Garnish with fresh coriander leaves for a pop of color and added freshness.

Presentation advice

Present the Tamil-style Spicy Prawn Étouffée in a shallow bowl, allowing the vibrant red gravy to take center stage. Sprinkle some chopped coriander leaves on top for an appealing garnish.