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

Kerala Prawns Curry

Cooked low and slow until the masala melds into the gravy, this prawn curry carries the unmistakable warmth of Kerala spices — black pepper, curry leaves, and coconut. Pair it with steaming rice and a crisp pappadam.

Ingredientsfor 4 servings

500 g Prawns
1 nos Onion
1/2 tsp Chilly powder
11/2 tsp Coriander powder
1 tsp Pepper powder
2-3 pinch Fenugreek
1/4 tsp Garam masala
3 Pods Garlic
1 small Ginger
5 nos Pearl onion
2 Leaves Curry leaves
2 nos Green chillies
2 tbsp Oil
Salt, to taste
4 nos Gamboge required for sourness, kudam (puli)
1/4 cup Cocunut slices

Preparation

Step 1
Crush the garlic, pearl oninons ginger and all masala together.
Step 2
Pop mustard seeds in oil and cook chopped onions well.
Step 3
Add the grinded masala and again cook until oil seperates.
Step 4
Add shallow fried cocunut slices.
Step 5
Add 1 cup water along with prawns, gamboge soaked in water.
Step 6
Cook in medium heat for 10 minutes.
Step 7
Once it strats bubbling add enough curry leaves.
Step 8
Switch off when prawns are cooked. :-The quantity of chillies,pepper powder and chilly powder can be increased slightly acording to readers choice for a spicy gravy.

Tip

The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.

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

Chinna Mutta Roast | Under developed Egg Roast

Kerala-style dry fry where egg is cooked down until all the moisture evaporates and what remains is intensely flavour...

45 min|6 servings|5

Snacks

Cashew Rice Balls | Cashew Rice Snacks

Cashew Rice Balls are crispy, nutty tea-time snacks made with rice and cashews. A perfect homemade snack popular acro...

45 min|10 servings|5

Side Dish

Cheerachembu Thoran | Tahitian Spinach Stir Fry

The taste of Cheerachembu Thoran | Tahitian Spinach Thoran, a nutritious Kerala-style stir fry made with fresh leafy ...

35 min|4 servings|5

Side Dish

Cabbage Beetroot Thoran | Cabbage and Beetroot Stir Fry

Finely chopped cabbage stir-fried with grated coconut, mustard seeds, and curry leaves — this thoran is the workhorse...

25 min|7 servings|5

Main Course

Kerala Prawns Curry

Ingredientsfor 4 servings

500 g Prawns
1 nos Onion
1/2 tsp Chilly powder
11/2 tsp Coriander powder
1 tsp Pepper powder
2-3 pinch Fenugreek
1/4 tsp Garam masala
3 Pods Garlic
1 small Ginger
5 nos Pearl onion
2 Leaves Curry leaves
2 nos Green chillies
2 tbsp Oil
Salt, to taste
4 nos Gamboge required for sourness, kudam (puli)
1/4 cup Cocunut slices

Preparation

Step 1
Crush the garlic, pearl oninons ginger and all masala together.
Step 2
Pop mustard seeds in oil and cook chopped onions well.
Step 3
Add the grinded masala and again cook until oil seperates.
Step 4
Add shallow fried cocunut slices.
Step 5
Add 1 cup water along with prawns, gamboge soaked in water.
Step 6
Cook in medium heat for 10 minutes.
Step 7
Once it strats bubbling add enough curry leaves.
Step 8
Switch off when prawns are cooked. :-The quantity of chillies,pepper powder and chilly powder can be increased slightly acording to readers choice for a spicy gravy.

Tip

The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.