My Lunch – Chemmeen curry with thenga kothu – Kerala style Prawns curry with Coconut Slices

Hi all. As winter has started with it cough and cold also comes home as an unwelcomed guest. So decided to make Poondu Rasam along with some Prawn dish for Rice. Having Rasam is so soothing to the soar throat. I wanted to try a new prawn recipe. Somehow came to a conclusion of making Kerala style prawns. Msged auntie and got this Recipe. I hesitated to try this recipe at first as there were coconut slices added in this recipe. But however, made up a mind to try it out. This recipe holds simple ingredients. Adding kokum gives a nice sour taste to the gravy. While tasting the dish the prawns and even coconut slices in it tasted amazing. Definitely try this Kerala style prawn curry.
You can also find my other prawn Recipes 
Preparation Time: 30 mins
Cooking Time: 25 mins
Serves : 3 Persons


Prawns – 30 nos (medium sized,cleaned,deveined)
Coconut oil – 1 tbsp
Small onions/Shallots – 15 nos (sliced)
Garlic – 6 pods (finely chopped)
Ginger – a small piece (finely chopped)
Green chillies – 2 (chopped)
Curry leaves – a few 
Thin coconut slices – 1/4 Cup
Salt to taste 
Kokum – 2 pieces
Hot Water – 1/2 cup

For Making Paste

Turmeric powder – 1/2 tsp
Kashmiri Chilli powder – 1 Tbsp
Salt – 1 Tsp


1. Clean the prawn, devein them. Marinate them with turmeric powder for about 15 mins and wash them. Soak kokum in 1/2 cup of hot water. Make a paste with Turmeric powder,1Tsp of salt and Kashmiri Red Chilli powder. Slice the shallots. Finely chop garlic, ginger and green chillies.

2.In an earthen pot heat 1/2 tbsp of Coconut oil. Once it is hot, Add chopped garlic and ginger pieces. Then add sliced shallots, curry leaves and green chillies.

3. Add coconut pieces. Saute them to light golden. Then add the masala paste. Cook in medium to low flame till the oil starts to separate. Add the soaked Kokum along with water. Bring it to boil

4.When it starts to boil. Add the cleaned prawns. Mix well with the masala. Cover the pot with a lid and cook for about 5 minutes. Then uncover the lid and cook the curry gets into a thick gravy-like consistency. Check for salt add if required. Finally, add 1/2 tbsp of Coconut oil.

Serve hot with Rice or Roti.
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