Prawns Recipe- Kerala Style Roasted Prawns with Coconut & Kokum

Last Updated on 2 months by Neha Deshmukh

Kerala Style Roasted Prawns With Coconut & Kokum

Introduction

Oh, prawns! Is there anything more satisfying than a perfectly cooked prawn dish? This Kerala-style roasted prawns recipe is a family favourite, and honestly, it’s one I first perfected when I was trying to recreate my grandmother’s flavours. It’s a beautiful blend of spicy, tangy, and subtly sweet – all thanks to the magic of Kerala cuisine. Get ready for a flavour explosion! This dish is surprisingly easy to make, and the aroma while it’s cooking? Simply divine.

Why You’ll Love This Recipe

This isn’t just any prawn recipe. It’s a little slice of Kerala on your plate! Here’s why you’ll adore it:

• Flavourful: The combination of spices, kokum, and coconut is truly unique.
• Quick & Easy: Ready in under an hour, perfect for a weeknight dinner.
• Authentic: A genuine taste of Kerala cuisine, passed down through generations.
• Versatile: Pairs beautifully with rice, roti, or even a simple salad.

Ingredients

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

• 250 gms Prawns
• 1 tbsp Crushed Ginger & Garlic
• 0.5-1 tbsp Chilli powder (adjust to your spice preference!)
• 0.5 tsp Turmeric powder
• 0.5 tbsp Coriander powder
• 0.5-1 tsp Garam masala
• 2-3 pieces Kokum (kudam puli)
• 0.25 cup Thenkakothu (tiny coconut pieces)
• 2 medium Onions
• 5 Small onion / Pearl onion
• Salt to taste
• Curry leaves
• Coconut oil

Ingredient Notes

Let’s talk ingredients! A few of these are key to getting that authentic Kerala flavour:

• Kokum (Kudam Puli): This is your souring agent! It’s a dried fruit that adds a lovely tanginess. If you can’t find it, you can substitute with tamarind paste (about 1 tbsp), but kokum has a unique flavour.
• Thenkakothu (Tiny Coconut Pieces): These are small, almost shaved coconut pieces. They add a wonderful texture and subtle sweetness. You might find them in South Indian grocery stores.
• Coconut Oil: Don’t skimp on this! Coconut oil is the traditional cooking oil in Kerala and really elevates the flavour.
• Chilli Powder: Kerala cuisine often uses a blend of Kashmiri chilli powder for colour and flavour, and a spicier variety for heat. Feel free to experiment! I like to use a mix of both.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, clean your prawns thoroughly. Marinate them with half the ginger-garlic paste, chilli powder, turmeric, kokum, coconut pieces, salt, and a handful of curry leaves. Let this sit for at least 15 minutes – the longer, the better!
2. Add a little water to the marinated prawns and cook until they turn pink and are tender. Don’t overcook them, or they’ll become rubbery. Drain any excess water and set aside.
3. Now, heat a generous amount of coconut oil in a pan. Fry the pearl onions until they’re golden brown and crispy. These add a lovely sweetness and crunch.
4. Add the remaining ginger-garlic paste, curry leaves, and sliced onions to the pan. Sauté until the onions turn a light golden brown.
5. Time for the spice magic! Add the remaining chilli powder, coriander powder, and garam masala. Fry for a minute or two until everything is fragrant and the oil starts to separate from the masala. This is a good sign – it means the spices are nicely roasted.
6. Gently mix in the cooked prawns. Adjust the salt to your liking and add 2-3 tablespoons of water.
7. Cook on low heat for 10-12 minutes, stirring occasionally, until the prawns are well-coated in the masala and beautifully roasted. You want a nice, slightly caramelized coating.

Expert Tips

• Don’t overcrowd the pan when cooking the prawns. Work in batches if necessary.
• Taste as you go! Adjust the spice level and salt to your preference.
• For a richer flavour, use prawns with the shell on (but make sure to devein them!).

Variations

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

• Spice Level: Mild – reduce the chilli powder to 0.5 tsp. Medium – use 0.75 tsp. Hot – go all out with 1 tbsp or more!
• Seafood Alternatives: Swap the prawns for shrimp or even firm white fish like cod or snapper. Adjust cooking times accordingly.
• Festival Adaptations: This dish is fantastic for Onam or Vishu feasts! You can add a touch of coconut milk for extra richness.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check your garam masala to ensure it doesn’t contain any gluten-based ingredients.

Serving Suggestions

This Kerala roasted prawns dish is best served hot! Here are a few ideas:

• With fluffy steamed rice – a classic pairing.
• With warm roti or paratha – perfect for soaking up all that delicious gravy.
• Alongside a simple cucumber raita to cool things down.
• A side of thoran (stir-fried vegetables) completes the meal beautifully.

Storage Instructions

Leftovers? Yes, please! Store any leftover prawns in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

1. What is Kokum and can I substitute it? Kokum is a dried fruit used for souring. If you can’t find it, use 1 tbsp of tamarind paste mixed with 1/4 cup of warm water.
2. What is the best type of prawn to use for this recipe? Medium to large prawns work best. Fresh or frozen (thawed) are both fine.
3. How do I know when the prawns are perfectly cooked? They should be pink, opaque, and slightly firm to the touch. Avoid overcooking!
4. Can I make this dish ahead of time? You can marinate the prawns and prepare the masala paste ahead of time. But it’s best to cook the prawns just before serving.
5. What is Thenkakothu and where can I find it? It’s tiny, shaved coconut pieces. Look for it in South Indian grocery stores or online.
6. Can I use dried coconut instead of fresh coconut pieces? While fresh is best, you can use unsweetened desiccated coconut in a pinch. Use about 2 tablespoons.