Authentic Prawns Recipe with Coconut & Kokum – Kerala Style

Last Updated on 4 months by Neha Deshmukh

Authentic Prawns Recipe with Coconut & Kokum – Kerala Style

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – a classic Kerala-style prawn dish bursting with coconut and the unique tang of kokum. This isn’t just a recipe; it’s a little piece of my childhood, filled with the aromas of my grandmother’s kitchen. It’s surprisingly easy to make, and the flavors are just unreal. Trust me, you’ll want to make this again and again!

Why You’ll Love This Recipe

This prawn recipe is a beautiful balance of flavors – the sweetness of coconut, the subtle heat of green chilies, and the delightful sourness of kokum. It’s a dish that’s both comforting and exciting, and it’s perfect for a weeknight dinner or a special occasion. Plus, it comes together pretty quickly, making it ideal when you’re craving something delicious but don’t have hours to spend in the kitchen.

Ingredients

Here’s what you’ll need to create this Kerala magic:

• 250 gms Small variety Prawns
• 1 cup Grated coconut
• ½ tsp Turmeric powder
• 5 Small/pearl onions
• 2.5 tsp Chopped garlic
• 2 tsp Chopped ginger
• 2-3 Green chillies
• 2-3 Kokum (kudampuli) small pieces
• 1 sprig Curry leaves
• Salt to taste
• ½ – 1 tbsp Coconut oil

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

• Kokum – The Souring Agent: Kokum is a dried fruit native to the Konkan coast of India. It imparts a lovely tangy flavor that’s essential to Kerala cuisine. It’s not easily substituted, but if you absolutely must, a little tamarind paste (about 1 tbsp) mixed with a squeeze of lime juice can work in a pinch.
• Small Variety Prawns: We’re using smaller prawns for this recipe – the kind you’d find in Kerala backwaters. They have a delicate texture and absorb the flavors beautifully. If you can’t find them, medium-sized prawns are okay, just adjust the cooking time slightly.
• Fresh Coconut – A Kerala Staple: Freshly grated coconut is the way to go here. It adds a sweetness and aroma that pre-shredded coconut just can’t match. It’s a bit of work, but so worth it!
• Curry Leaves – Aromatic Bliss: Don’t skip the curry leaves! They add a wonderful fragrance and a subtle, slightly citrusy flavor. A sprig is about 10-15 leaves.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’re going to create a flavourful paste. Pulse the onions, ginger, garlic, green chillies, turmeric powder, and curry leaves in a blender until they’re nicely crushed. Don’t over-blend – we want some texture!
2. Now, add the grated coconut to the blender and pulse again until you have a coarse mixture. Again, don’t aim for a super-smooth paste.
3. Transfer this fragrant mixture to a clay pot or a heavy-bottomed pan. This is where the magic really starts to happen.
4. Add the soaked kokum (soak in about ½ cup of warm water for 10 minutes) along with the water, prawns, and salt. Give everything a good mix, ensuring the prawns are well coated in the masala.
5. Cover the pot and simmer on low heat for 12-15 minutes, or until the prawns are pink and cooked through. Keep an eye on it and adjust the heat if needed.
6. Finally, drizzle with coconut oil and garnish with a few fresh curry leaves. Let it rest for about 20 minutes before serving – this allows the flavors to meld together beautifully.

Expert Tips

• Don’t overcook the prawns! They’ll become rubbery.
• Use good quality coconut oil. It really makes a difference in the flavour.
• Taste and adjust the salt. Kokum can sometimes be a little tart, so you might need a bit more salt to balance it out.
• A clay pot really enhances the flavour, but any heavy-bottomed pan will work.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level: Adjust the number of green chillies to control the heat. For mild, use 1 chilli. For medium, use 2-3. And for hot? Go wild!
• Vegan Prawns: Believe it or not, you can make this with plant-based prawns! There are some great options available now. Just follow the recipe as is, substituting the prawns.
• Festival Adaptations: This dish is often made during Onam and Vishnu celebrations in Kerala. Some families add a pinch of fennel seeds for extra flavour during these special occasions.

Serving Suggestions

This prawn dish is best served hot with steamed rice. A side of thoran (a dry vegetable stir-fry) or a simple cucumber raita would be the perfect accompaniment. Honestly, though, a bowl of rice and this prawn curry is all you really need!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. The flavours actually develop even more overnight!

FAQs

Let’s answer some common questions:

• What is Kokum and can I substitute it? Kokum is a dried fruit used for souring. As mentioned earlier, tamarind paste with lime juice is a possible substitute, but the flavour won’t be quite the same.
• What type of prawns work best for this recipe? Small variety prawns are traditional, but medium-sized prawns will work too.
• How can I adjust the spice level? Simply adjust the number of green chillies.
• Can this be made ahead of time? You can prepare the masala paste ahead of time and store it in the refrigerator for a day or two.
• What is the best way to serve this dish – with rice or something else? Steamed rice is the classic pairing, but you could also serve it with appam (Kerala pancakes) or roti.

Enjoy this little taste of Kerala! I hope you love it as much as my family does. Let me know in the comments how it turns out for you!