Monday, March 11, 2013

Prawn Coconut Milk Masala

A moderately spicy prawn preparation, flavoured with the wonderful aroma of coconut milk, small onions  and black pepper ...An authentic and mouth watering delicacy of Central Kerala ........and of course a must-try for prawn/sea food lovers!!!!!!!!!!!!!!!!!


  1. Prawns(Chemmeen) : 10-15 medium size(Cleaned well)
  2. Red Chilly Powder : 1 tsp
  3. Turmeric Powder : 1/2 tsp
  4. Ginger Garlic Paste : 3/4 tsp each
  5. Salt
  6. Kudampuli : a small piece
  7. Pearl Onions : 1 Cup(thinly sliced)
  8. Green Chillies : 2(slit lengthwise)
  9. Curry Leaves : 2-3 springs
  10. Coriander Powder : 1 tsp
  11. Pepper Powder : 2 tsp
  12. Thick Coconut Milk : 1/2 Cup
  13. kudampuli - a small piece
  14. Coconut Oil

Method :

  • Marinate the prawns with the ingredients from 2-5 and keep aside for half an hour.
  • Heat oil in a pan and add onions and green chillies
  • Saute well until the onions get transparent
  • Add Coriander powder , pepper powder ,salt and saute again for 2-3 minutes
  • Now add the prawns ,small piece of kudampuli and coconut milk.
  • Combine well and allow it to boil in low flame.
  • Cover the pan
  • Cook until the prawns are combined well with the masala and coconut milk

This masala goes well with any kind of rotis, Kerala Breakfasts, and rice too......


Other prawn dishes are


  1. Pepper powder can be kept only three months after it loses its fragrance. I advise you to use freshly ground Kampot pepper, it's a very fragrant black pepper for foodies.

  2. Yes, I always use freshly ground black pepper...I brought fresh pepper corns from my homeland..........