Prawns with Raw Banana- Authentic Kerala Recipe with Kokum

Last Updated on 2 months by Neha Deshmukh

Prawns With Raw Banana: Authentic Kerala Recipe With Kokum

Hey everyone! If you’re anything like me, you absolutely love a good seafood curry. And this one? This one is special. It’s a dish my grandmother used to make, and it instantly transports me back to sunny Kerala with every bite. It’s called Prawns with Raw Banana, and it’s a beautiful blend of sweet, sour, and spicy – a true taste of God’s Own Country. It might sound a little unusual with the banana, but trust me, it works wonders!

Why You’ll Love This Recipe

This isn’t just another prawn curry. The raw banana adds a lovely texture and subtle sweetness that balances the spices beautifully. The kokum gives it that signature Kerala tang, and the whole thing is just incredibly comforting. Plus, it’s surprisingly easy to make, even if you’re not super familiar with Kerala cuisine. You’ll be rewarded with a flavour explosion that’s both unique and utterly delicious.

Ingredients

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

• 250 gms Prawns, peeled and deveined
• 1 Raw Banana (small), peeled and cubed
• 15 Pearl Onions, sliced
• 0.5-1 tsp Chopped Ginger & Garlic
• 1 tbsp Crushed Ginger & Garlic paste
• 1 medium Tomato, chopped
• 0.5 tsp Turmeric Powder
• 2.5-3 tsp Chilli Powder (adjust to your spice preference!)
• 1 tsp Coriander Powder
• 2 Kokum (Kudam Puli) pieces
• 0.5 cup Coconut Milk
• 0.25 tsp Mustard Seeds
• 4-5 Fenugreek Seeds
• Salt, to taste
• 0.5-1 tbsp Coconut Oil
• Curry Leaves, a small sprig

Ingredient Notes

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

Coconut Oil: In Kerala, coconut oil is everything. It’s the base for most cooking and adds a distinct flavour. You can use refined or unrefined – unrefined has a stronger coconut aroma. A good substitute would be vegetable oil, but it won’t have the same authentic taste.

Kokum (Kudam Puli): This is a souring agent that’s unique to coastal Indian cuisine. It has a fruity, tangy flavour that’s essential for this dish. You can find it in Indian grocery stores, often dried. Soak it in warm water for about 20-30 minutes before using to soften it.

Raw Banana: Don’t be tempted to use ripe bananas! Raw bananas have a starchy, potato-like texture that holds its shape during cooking. Look for firm, green bananas. If you can’t find them, you can sometimes find them pre-cut and frozen in Indian stores.

Spices: The heart of Kerala cuisine! Mustard and fenugreek seeds are a classic combination. Don’t skip them – they add a wonderful aroma and depth of flavour. Lightly toasting them really brings out their fragrance.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the coconut oil in a pan over medium heat. Once hot, add the mustard seeds and fenugreek seeds. Wait for them to crackle – this usually takes about 30 seconds.
2. Add the sliced pearl onions, chopped ginger, and garlic. Cook until the onions turn a beautiful golden brown. This is where the flavour starts building!
3. Stir in the crushed ginger-garlic paste and cook for another 3-4 minutes, until it’s fragrant. You should really be able to smell the aroma filling your kitchen.
4. Now, add the turmeric powder, chilli powder, and coriander powder. Cook for 2-3 minutes, stirring constantly, to remove the raw spice smell. This step is important – it prevents the curry from tasting bitter.
5. Add the chopped tomatoes and salt. Cook until the tomatoes soften and break down into a pulpy consistency.
6. Add the cubed raw banana, soaked kokum (with the water it was soaking in!), and about ½ – ¾ cup of water. Simmer until the bananas are tender and the liquid has mostly evaporated.
7. Finally, add the prawns, curry leaves, and coconut milk. Cook until the prawns are pink and cooked through, and the masala coats everything evenly. This usually takes about 5-7 minutes.
8. Let the curry rest for 10-15 minutes before serving. This allows the flavours to meld together beautifully.

Expert Tips

• Don’t overcook the prawns! They become rubbery very quickly.
• Taste and adjust the salt and chilli powder as needed. Everyone has different spice preferences.
• Using good quality coconut milk makes a huge difference.

Variations

Spice Level: If you’re sensitive to spice, start with 1.5 tsp of chilli powder and add more to taste. My brother loves it fiery, so I often make a separate batch with extra chilli just for him!

Vegan Adaptation: Swap the prawns for cubed firm tofu or jackfruit. It won’t be the same, but it’ll still be delicious!

Gluten-Free: This recipe is naturally gluten-free, which is fantastic.

Festival Adaptation: This dish is often served during Onam and Vishu in Kerala. It’s a wonderful addition to a festive feast.

Serving Suggestions

Serve this Prawns with Raw Banana curry with steamed rice or appam (a type of Kerala pancake). A side of thoran (a dry vegetable stir-fry) would also be a lovely addition.

Storage Instructions

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

FAQs

What is Kokum and can I substitute it?

Kokum is a dried fruit used for its souring properties. If you can’t find it, you can substitute with tamarind paste (about 1 tbsp) or lemon juice (about 2 tbsp), but the flavour won’t be quite the same.

Can I use ripe bananas instead of raw bananas?

No, please don’t! Ripe bananas will become mushy and sweet, and won’t provide the texture we’re looking for.

How do I know when the prawns are perfectly cooked?

The prawns are cooked when they turn pink and opaque. Avoid overcooking them, or they’ll become tough.

What type of coconut milk is best for this recipe – thin or thick?

You can use either! Thick coconut milk will give you a richer, creamier curry, while thin coconut milk will result in a lighter sauce. I usually use a combination of both.

Can this dish be made ahead of time?

Yes, you can make the masala (up to step 6) ahead of time and store it in the refrigerator for a day or two. Then, just add the prawns and coconut milk when you’re ready to serve.

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