How to make Konju Varutharaccha Curry (Kerala Prawn Curry)
Chef: Chef P.T Mathai
Recipe Servings: 4
Total Cook Time:
Difficulty Level: Medium
About Konju Varutharaccha Curry (Kerala Prawn Curry) Recipe: A seafood lover's paradise, this prawn recipe is filled with delicious and aromatic flavours of spices. The South Indian cuisine, specially from Kerala, is full of diverse curries and distinct regional flavours. It is popular for the delicious fish and prawn curries cooked with fresh spices and coconut. You can serve this luscious and sumptuous Kerala Prawn Curry at dinner parties, paired with roti or rice. A mouth-watering dish that your guests would love to indulge in.
Ingredients in Kerala Prawn Curry: A stir in hot spices with juicy prawns and a warm blend of coconut milk. This traditional prawn curry is sure to put a spell on your taste buds with tempting, aromatic flavours of chillies, coconut, tamarind along with other spices and herbs.
Ingredients of Konju Varutharaccha Curry (Kerala Prawn Curry)
6 Medium Prawns
To taste Salt
1/4 tsp Turmeric powder
For varutharaccha paste:
1/2 Coconut, grated
3 Tbsp Coriander seeds
6 Dry red chillies
2 tsp Garlic, chopped
1/2 Cup Water
For the preparation:
2 Tbsp Coconut oil
1/4 tsp Fenugreek seeds
1 tsp Ginger, sliced
5-6 Curry leaves
1 Onion, sliced
1/2 Cup Water
1 Cup Tamarind pulp
1 tsp Salt
1 1/2 Tbsp Coconut oil
1/4 Tbsp Mustard seeds
1 Red chilli, chopped
How to Make Konju Varutharaccha Curry (Kerala Prawn Curry)
1.Marinate prawns in salt and turmeric, keep for half an hour.
Prepare 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.