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Main Course

Konju Chammandhi

Fresh prawn cooked the Kerala way — with coconut, curry leaves, and a tartness that comes from kudampuli or tamarind. Coastal Kerala cooking at its simplest and best.

Ingredientsfor 1 servings

1/4 kg Dried Prawns
3 cup Coconut — grated
10 nos Baby onions (Kunjulli)
4 nos Dried red chillies (Kollamulaku)
Fenugreek seeds A pinch (Uluva)
2 sprig Curry leaves
Ginger A small piece
1 Ball Tamarind
Salt, to taste
Oil — for frying

Preparation

Step 1
Get the dried prawns and roast in little oil (preferably sesame oil) and then powder it coarsely, adding pinch of salt.
Step 2
Fry grated coconut, red chillies, chopped onions, ginger, tamarind, fenugreek, curry leaves to light golden brown.
Step 3
Add salt and fry for another 2 minutes preferably on slow / medium flame.
Step 4
Once the mixture cools, grind to a coarse(like the sand) texture and now mix the coarsely ground prawns to this mixture.
Step 5
One can spin again in the mixer to mix all together very well.
Step 6
Goes well with rice, pappad and dhal.
Step 7
You can also serve with Kanjhi(Rice gruel) especially during fever.
Step 8
It can stay upto 3 months, if stored in an airtight container.

Tip

Never stir a fish curry with a spoon. Shake the pot gently to coat the pieces — stirring breaks them apart.

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

Konju Chammandhi

Fresh prawn cooked the Kerala way — with coconut, curry leaves, and a tartness that comes from kudampuli or tamarind. Coastal Kerala cooking at its simplest and best.

Ingredientsfor 1 servings

1/4 kg Dried Prawns
3 cup Coconut — grated
10 nos Baby onions (Kunjulli)
4 nos Dried red chillies (Kollamulaku)
Fenugreek seeds A pinch (Uluva)
2 sprig Curry leaves
Ginger A small piece
1 Ball Tamarind
Salt, to taste
Oil — for frying

Preparation

Step 1
Get the dried prawns and roast in little oil (preferably sesame oil) and then powder it coarsely, adding pinch of salt.
Step 2
Fry grated coconut, red chillies, chopped onions, ginger, tamarind, fenugreek, curry leaves to light golden brown.
Step 3
Add salt and fry for another 2 minutes preferably on slow / medium flame.
Step 4
Once the mixture cools, grind to a coarse(like the sand) texture and now mix the coarsely ground prawns to this mixture.
Step 5
One can spin again in the mixer to mix all together very well.
Step 6
Goes well with rice, pappad and dhal.
Step 7
You can also serve with Kanjhi(Rice gruel) especially during fever.
Step 8
It can stay upto 3 months, if stored in an airtight container.

Tip

Never stir a fish curry with a spoon. Shake the pot gently to coat the pieces — stirring breaks them apart.

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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Moringa Thalippu | Nutritious Drumstick Leaves Soup

Soothing and peppery, this Kerala-style soup is what grandmothers prescribe for cold days and sore throats. Simple in...

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Main Course

Malabar Kada Roast | Quail Fry | Malabar Quail Roast

The rich and spicy Malabar Kada Roast, also known as Quail Fry or Malabar Quail Roast, a dish full of character.

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Malabar Beef Samosa | Kerala Beef Samosa

Deep-fried until the outside shatters at the first bite and the inside stays soft and flavourful. A tea-time favourit...

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Kerala biryani — lighter on oil, heavier on spice, and always cooked with jeerakasala rice for that distinctive short...

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