Konju Varutharaccha Curry (Kerala Prawn Curry) Recipe

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Konju Varutharaccha Curry (Kerala Prawn Curry)
  • Chef: Chef P.T Mathai
  • Recipe Servings: 3
    Prep Time:
  • Cook Time:
    Total Cook Time:
  • Difficulty Level: Medium

Stir in hot spices with juicy prawns and a warm blend of coconut milk.This traditional Malabar prawn curry is sure to put a spell on your taste buds.

Ingredients of Konju Varutharaccha Curry (Kerala Prawn Curry)

  • Marination:
  • 6 medium sized prawns
  • Salt to taste
  • 1/4 tsp turmeric powder
  • For Varutharaccha paste:
  • 1/2 grated coconut
  • 3 Tbsp coriander seeds
  • 6 dry red chillies
  • 2 tsp chopped garlic
  • 10 shallots
  • 1/2 cup water
  • For the preparation:
  • 2 Tbsp coconut oil
  • 1/4 tsp fenugreek seeds
  • 1 tsp sliced ginger
  • 5-6 curry leaves
  • 1 sliced onion
  • 1/2 cup water
  • 1 ball tamarind pulp
  • 1 tsp salt
  • For tempering:
  • 1 1/2 Tbsp coconut oil
  • 1/4 Tbsp mustard seeds
  • 6 shallots
  • 1 chopped red chilli

How to Make Konju Varutharaccha Curry (Kerala Prawn Curry)

1.Marinate prawns in salt and turmeric, keep for half an hour.
For preparing the varutharaccha paste:
1.Roast together coconut, coriander seeds, red chillies, garlic and shallots.
2.Let the shallots turn brown.
3.Add water and grind to a fine paste.
4.Heat coconut oil in a pan and crackle fenugreek seeds.
5.Add ginger, curry leaves and onions.
6.Sauté till onions turn brown.
7.Add varutharaccha paste, water, tamarind pulp and salt.
8.Add prawns and cook well.
9.Once the prawns are done, temper with coconut oil, mustard seeds, shallots and dry red chilli.
10.Serve hot with appam or rice.
Key Ingredients: