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Main Course

King Prawn Pappas

The smell of prawn cooking in coconut oil with curry leaves is the smell of every fishing village kitchen in Kerala. Quick to cook, deeply satisfying, and always served with hot rice.

Ingredientsfor 3 servings

10 nos Raw King prawns shelled, except for tail
3 tbsp Veg oil
1 nos Onion
1 tsp Mustard seeds
6 nos Curry leaves
2 - Fresh coriander leaves

Preparation

Step 1
Marinate the prawns with turmeric powder, chilly powder, paprika, ginger powder, garlic powder, lemon juice, water and salt.
Step 2
Pan-fry the prawns, until golden in colour and set aside.
Step 3
Heat 2 tbsp of oil in a pan.
Step 4
Add sliced onions and fry, till they become brown.
Step 5
Add garlic, ginger, green chillies, curry leaves, chopped tamarind, tomato puree and green mango.
Step 6
Lower the flame.
Step 7
Add turmeric powder, chilly powder, coriander powder, cumin powder, fenugreek powder, paprika and coconut cream along with water or coconut milk.
Step 8
Simmer for 20 minutes.
Step 9
Add prawns.
Step 10
Place them on a serving dish.
Step 11
Heat 3 tbsp of oil in a pan.
Step 12
Fry the onions, till they become dark brown.
Step 13
Add mustard seeds and when they allow to crackle, add curry leaves.
Step 14
Add fresh coriander leaves.
Step 15
Pour the above seasoning into the gravy.

Tip

Seafood cooks in minutes. The single biggest mistake is overcooking — the moment fish turns opaque or prawns curl and go pink, they are done.

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

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Main Course

King Prawn Pappas

The smell of prawn cooking in coconut oil with curry leaves is the smell of every fishing village kitchen in Kerala. Quick to cook, deeply satisfying, and always served with hot rice.

Ingredientsfor 3 servings

10 nos Raw King prawns shelled, except for tail
3 tbsp Veg oil
1 nos Onion
1 tsp Mustard seeds
6 nos Curry leaves
2 - Fresh coriander leaves

Preparation

Step 1
Marinate the prawns with turmeric powder, chilly powder, paprika, ginger powder, garlic powder, lemon juice, water and salt.
Step 2
Pan-fry the prawns, until golden in colour and set aside.
Step 3
Heat 2 tbsp of oil in a pan.
Step 4
Add sliced onions and fry, till they become brown.
Step 5
Add garlic, ginger, green chillies, curry leaves, chopped tamarind, tomato puree and green mango.
Step 6
Lower the flame.
Step 7
Add turmeric powder, chilly powder, coriander powder, cumin powder, fenugreek powder, paprika and coconut cream along with water or coconut milk.
Step 8
Simmer for 20 minutes.
Step 9
Add prawns.
Step 10
Place them on a serving dish.
Step 11
Heat 3 tbsp of oil in a pan.
Step 12
Fry the onions, till they become dark brown.
Step 13
Add mustard seeds and when they allow to crackle, add curry leaves.
Step 14
Add fresh coriander leaves.
Step 15
Pour the above seasoning into the gravy.

Tip

Seafood cooks in minutes. The single biggest mistake is overcooking — the moment fish turns opaque or prawns curl and go pink, they are done.

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

Snacks

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

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Kadala Kaya Mezhukku | Nadan Kadala Kaya Mezhukkupuratti

Simple, honest, and on every Kerala lunch plate — quail thoran is coconut oil, grated coconut, and a handful of spice...

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Kerala Traditional Egg Omelette | Nadan Mutta Omelette

Sweet, rich, and deeply satisfying — this is the snack that shows up at every Kerala celebration, temple festival, an...

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Kondattam Moru Curry With Vellarikka made with vellarikka (cucumber) and kondattam mulaku. Tangy, spicy, and comforti...

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