Recipes › Dinner

Keralan Prawns

Keralan Prawns – Forkwise recipe card (illustration, no photo yet)
DinnerIndian⏱ 45 minServes 4EasyGluten-freeEgg-freeDairy-freeLactose-freeNut-free
Open in the Forkwise app – save, scale & shop

🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

  • ½ kg whole prawns
  • ¼ tbsp red chile powder
  • ¼ tsp turmeric powder
  • ¼ tsp coriander powder
  • ¼ tbsp minced ginger
  • 3 tbsp oil
  • Kudampuli (Malabar tamarind) to your preferred sourness (can be substituted with lime juice)
  • 15 curry leaves
  • 20 pieces chipped coconut kernel (thin slices approximately 2 cm long each)
  • 1 big green chile
  • ¼ big onion (not sweet)
  • Salt to taste

Method

  1. Remove the prawn tails and heads.
  2. Cook the prawns in water with ginger, salt, curry leaves, green chillies, kudampuli and coconut. Leave a little water in the vessel at the end of cooking.
  3. Heat the oil in a pan and fry the turmeric, chili powder and coriander powder in it until they turn brown.
  4. Add the onion and sauté until wilted.
  5. Add the cooked shrimp and simmer, stirring, until it reaches a semi-dry consistency.

Recipe source: Wikibooks Cookbook · CC BY-SA 4.0 · Wikibooks contributors (history) · Wiki markup removed and reformatted
No photo yet – illustrated placeholder.