Spicy Tangy Prawns Kerala Style

Share
12 Ratings
21 Reviews
Print
Recipe By Vahchef
40 m
4 servings
99.5 Cals

Paneer Methi Malai Mirch

Methi Malai Paneer is loved by everyone and it goes well with all sorts of Indian breads....

Dahi Jihinga Curry - Prawn In Mustard Curd Curry

Prawns cooked in mustard oil and further simmered in curd is a Bengali influenced dish an...

Chana Soya Masala Saag

Chana soya masala saag is an interesting dish made with saag masala which has a very good...

Lamb Kofta Curry

Lamb koftas cooked in a thick spicy gravy . It makes a great meal when served with jeera ...

Mushrooms Chickpea Curry - Dhingri Chole

Mushroom Chole curry or Dhingri Chole masala is a classic Indian style dish consisting of...

Dahi Pudina Aloo

Pudina Aloo is a super easy Side Dish which is a perfect combination for rice and rotis....

Spicy Tangy Prawns Kerala Style Recipe, Sadari Sabji, How To Make Spicy Tangy Prawns Kerala Style Recipe

Name: SPICY TANGY PRAWNS KERALA STYLE
Prep time: 10 min
Cook time: 30 min
Total time: 30 min
Yield: 4

Spicy tangy Prawns Kerala style is an excellent dish made with prawns cooked in a tangy freshly ground Kerala masala.

About Recipe

Royallu koora, Eral Kuzhambu, Chingri torkari

How to make SPICY TANGY PRAWNS KERALA STYLE

(12 ratings)

21 reviews so far

Prep time
10 mins

Cook time
30 mins

Total time
40 mins

Author : Vahchef
Main Ingredient : Shrimp

Servings : 4 persons
Published date : January 11, 2019

Ingredients used in SPICY TANGY PRAWNS KERALA STYLE
• Tomato - 2 numbers.
• Curry leaves - 1 spring.
• Onions (chopped) - 2 numbers.
• Mustard seeds - 1 tea spoon.
• Ginger (chopped) - 1 tablespoon.
• Turmeric powder - 1/4 tea spoon.
• Fenugreek seeds - 1/4 tea spoon.
• Pepper corn - 1 tablespoon.
• Coriander seeds - 1 tablespoon.
• Whole red chilly - 5 numbers.
• Prawns - 250 grams.
• Green chilly - 3 numbers.
• Kokum - 3 numbers.
• Oil - 2 tablespoons.
• Garlic - 8 cloves.
• Coconut milk - 2 tablespoons.
Method:
Take a pan add whole red chilly, coriander seeds, peppercorn, fenugreek seeds, and dry roast the ingredients in a slow flame, add garlic, ginger, and put it in the blender make a fine paste. Heat oil in a pan add mustard seeds, chopped onions, salt, curry leaves, cooks these onions till brown colour. In this add made masala, turmeric powder, cook it for few minutes, then add tomatoes, put the lid and cook for 4 minutes. Add green chilly, kokum, then add prawns and add coconut milk mix it well and cook for 2 minutes, switch off the flame. Serve this hot with rice.

sweethearts63 Posted on Sat May 04 2013

can i use tamarind instead?

Reply 0 - Replies

VahChef Posted on Sat May 04 2013

sure

buzzingbee25 Posted on Sat May 04 2013

Im loving the marathon of videos from you, Sanjay. Ek se badkar ek recipe. By the time I am done watching your videos, my mouth is watery and am hungry like a dog. lol

vishnu murthy shivaraman Posted on Sat May 04 2013

Let me cook and comment

Margarita Patterson Posted on Sat May 04 2013

I live in Houston, Texas and I love your food. I like trying new recipes from other nationalities , you truly opened my eyes to a new way of cooking? Thank you.

Game Droid Posted on Sat May 04 2013

Can you please add the measurements of the ingredients

Bil Malik Posted on Sun May 05 2013

Humm humm hummm soooper

kooyawn00 Posted on Mon May 06 2013

Check the website. He usually has more detailed recipes there with measurements.

Thank you for this recipe! I've been looking for recipes to use kokam. I'll have to give this a try.

A S Posted on Tue May 07 2013

Chef, love the way you give us new recipees. And also like the fact that the length of the video is wlays 5 minutes or less. Thats the best part!. Salute you wherever u r, right now!

Shamy Redvelvet Posted on Tue May 07 2013

i learned a lot its like an endless adventure in my kitchen thank you chef <3

Salman Habif Posted on Wed May 08 2013

PANI