Is Mageiro free to use?

Yes! Mageiro offers a free plan with access to hundreds of recipes, basic meal planning, and a smart shopping list. Upgrade to Premium anytime for the full experience.

Can I customize recipes for dietary restrictions?

Absolutely. Set preferences like vegan, gluten-free, keto, and more during onboarding. Mageiro filters recipes to match your dietary needs.

How does the grocery list feature work?

When you add recipes to your meal plan, Mageiro compiles all ingredients into one organized list. Check off items as you shop — no more forgotten ingredients.

Is Mageiro available on both iOS and Android?

Yes! Available on both Apple App Store and Google Play. Your account syncs across all devices seamlessly.

Main Course

Coriander Prawn Curry

This homestyle prawn curry is built on a foundation of shallots fried dark in coconut oil and spices toasted until they release their full aroma. It tastes even better the next morning, spooned over cold leftover rice.

Ingredientsfor 3 servings

For curry paste
Black peppercorns : 1 tsp
Coriander seeds : 2 tsp
Cumin seeds : 1 tsp
8 nos Green chillies : 6 according
Red onion : 1 medium size
8 Cloves Garlic : 6
Fresh coriander (root and leaves) : 2 tsp — chopped
Fresh lemon grass roughly chopped : (use the base of the lemon grass stalk as well as it gives a strong flavor
Turmeric powder : ½ tsp
Red chilli powder : ½ tsp
2 tsp Oil : 1
Fennel : ½ tsp
Fenugreek : 1 tsp
Cloves : 8 nos
Cinnamon : 2 cm stick
Curry leaves : 6 spring
Mustard seeds : 1 tsp
Fresh / cleaned prawn : 1 k gm
Fresh thick coconut milk : ½ cup
Thin coconut milk : 3 cup(use 1 grated coconut to make the above coconut milk i.e. thin and thick
Lime leaves or slice of lemon peel : 4 nos
Fresh coriander leaves : a handful

Preparation

Step 1
Dry roast all the whole garam masalas together in a pan for a few seconds.
Step 2
Remove from the heat and when still hot add the turmeric and red chilli powder.
Step 3
Enter Step.
Step 4
Grind the roasted whole masala along with the rest of the ingredients including the oil, to a fine paste.Curry paste is ready.
Step 5
Grind one stalk of lemon grass in the paste and keep one to add in the curry when adding the thin coconut milk.
Step 6
Put the thick coconut milk in a wok and bring to a boil stirring constantly.
Step 7
Continue cooking over low heat until the coconut cream is reduced by a quarter and the oil begins to separate.
Step 8
Add the curry paste and fry stirring frequently, for 5 minutes or till the oil separates.
Step 9
Enter Step.
Step 10
Put in the prawn and cook for 5 - 7 minutes.
Step 11
Enter Step.
Step 12
Add the remaining coconut milk, one stalk of lemon grass cut into 3 ” pieces, and lime leaves.
Step 13
Bring to a boil stirring constantly, then lower the heat and simmer uncovered until the prawn is tender.
Step 14
Stir in basil or coriander just before serving.

Tip

Coconut oil and curry leaves at the very end, off the heat, give the curry its characteristic Kerala aroma. Never skip this final step.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

More recipes you might like

Main Course

Ari Pappadam - Vishu Special

A traditional Kerala sweet snack made with care and a generous hand of ghee. The kind of thing grandmothers make for ...

30 min|6 servings|4

Main Course

Avial - Traditional Recipe

A medley of vegetables cut into long batons, simmered until just tender, and bound with a rough-ground coconut paste ...

45 min|2 servings|4

Snacks

Aval Nanachathu

A favourite tea-time snack from Kerala kitchens — quick to make, satisfying to eat, and always better shared with a c...

20 min|2 servings|4

Payasam

Aval Payasam | Poha Kheer

This mixed, also known as Poha Kheer, is a cherished dessert in Indian households.

40 min|10 servings|5

Ingredientsfor 3 servings

For curry paste

Black peppercorns : 1 tsp

Coriander seeds : 2 tsp

Cumin seeds : 1 tsp

8 nos Green chillies : 6 according

Red onion : 1 medium size

8 Cloves Garlic : 6

Fresh coriander (root and leaves) : 2 tsp — chopped

Fresh lemon grass roughly chopped : (use the base of the lemon grass stalk as well as it gives a strong flavor

Turmeric powder : ½ tsp

Red chilli powder : ½ tsp

2 tsp Oil : 1

Fennel : ½ tsp

Fenugreek : 1 tsp

Cloves : 8 nos

Cinnamon : 2 cm stick

Curry leaves : 6 spring

Mustard seeds : 1 tsp

Fresh / cleaned prawn : 1 k gm

Fresh thick coconut milk : ½ cup

Thin coconut milk : 3 cup(use 1 grated coconut to make the above coconut milk i.e. thin and thick

Lime leaves or slice of lemon peel : 4 nos

Fresh coriander leaves : a handful

Preparation

Step 1

Dry roast all the whole garam masalas together in a pan for a few seconds.

Step 2

Remove from the heat and when still hot add the turmeric and red chilli powder.

Step 3

Enter Step.

Step 4

Grind the roasted whole masala along with the rest of the ingredients including the oil, to a fine paste.Curry paste is ready.

Step 5

Grind one stalk of lemon grass in the paste and keep one to add in the curry when adding the thin coconut milk.

Step 6

Put the thick coconut milk in a wok and bring to a boil stirring constantly.

Step 7

Continue cooking over low heat until the coconut cream is reduced by a quarter and the oil begins to separate.

Step 8

Add the curry paste and fry stirring frequently, for 5 minutes or till the oil separates.

Step 9

Enter Step.

Step 10

Put in the prawn and cook for 5 - 7 minutes.

Step 11

Enter Step.

Step 12

Add the remaining coconut milk, one stalk of lemon grass cut into 3 ” pieces, and lime leaves.

Step 13

Bring to a boil stirring constantly, then lower the heat and simmer uncovered until the prawn is tender.

Step 14

Stir in basil or coriander just before serving.