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

Prawn Theeyal

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 6 servings

1 kg Prawns Chemmeen
Tamarind, as needed
3 - Oil
1 tsp Mustard seeds
10 - small Onions — quartered (Kunjulli)
3 - Green chillies — slit
Curry leaves A, a few
2" piece Ginger — finely chopped
2 nos Garlic pods — finely chopped
1/2 cup Coconut chips Thenga kothu
1 cup Coconut — grated
2 - small Onions (Kunjulli)
6 - Peppercorns Kurumulaku
4 - Fenugreek seeds (Uluva)
1 Heaped Chilly powder
2 - Coriander powder

Preparation

Step 1
Cook prawns in water along with salt and turmeric powder.
Step 2
When cooked, add vaalampuli diluted in around 1 cup of water.
Step 3
Set a pan over medium heat and pour in the oil or a kadai.
Step 4
Let the mustard seeds crackle.
Step 5
Add small onions, green chillies, curry leaves, ginger and garlic and fry, till the onions turn light brown.
Step 6
Add the above into the prawns.
Step 7
Heat up a pan or a kadai.
Step 8
Add coconut, small onions, pepper and fenugreek seeds and fry well.
Step 9
When the coconut turns nice and brown, take the pan off the fire.
Step 10
Add chilly powder, coriander powder and sautT in the heat of the pan.
Step 11
Grind the above into a fine paste.
Step 12
Add it to the simmering curry.
Step 13
Let the curry simmer on a very low flame for around 30 minutes, till the gravy thickens.
Step 14
Shake or tilt the vessel now and then so that it doesn¦t get burnt.
Step 15
Do not stir with a ladle.
Step 16
Fry coconut pieces( 1*1 cm) in another pan.
Step 17
Add the above fried coconut pieces into the curry.
Step 18
Serve warm. :- It tastes best when it is prepared in a meen chatti.

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

Side Dish

Viral Mathi Fry | Kerala Mathi Fry

A proper Kerala fry — fish tossed with shallots, curry leaves, and ground spices until each piece is dry, dark, and p...

35 min|4 servings|5

Side Dish

Vendakka Curd Curry | Okra Curd Curry

Cooked low and slow until the masala melds into the gravy, this okra curry carries the unmistakable warmth of Kerala ...

25 min|4 servings|5

Snacks

Vanpayar Vilayichathu | Vanpayar Chundal

This dal, also known as Vanpayar Chundal, is a Kerala snack made from red cowpeas (vanpayar).

40 min|4 servings

Side Dish

Vendakka Pollichathu

A delightful dish that showcases the culinary brilliance of Kerala cuisine.

20 min|4 servings|5

Main Course

Prawn Theeyal

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 6 servings

1 kg Prawns Chemmeen
Tamarind, as needed
3 - Oil
1 tsp Mustard seeds
10 - small Onions — quartered (Kunjulli)
3 - Green chillies — slit
Curry leaves A, a few
2" piece Ginger — finely chopped
2 nos Garlic pods — finely chopped
1/2 cup Coconut chips Thenga kothu
1 cup Coconut — grated
2 - small Onions (Kunjulli)
6 - Peppercorns Kurumulaku
4 - Fenugreek seeds (Uluva)
1 Heaped Chilly powder
2 - Coriander powder

Preparation

Step 1
Cook prawns in water along with salt and turmeric powder.
Step 2
When cooked, add vaalampuli diluted in around 1 cup of water.
Step 3
Set a pan over medium heat and pour in the oil or a kadai.
Step 4
Let the mustard seeds crackle.
Step 5
Add small onions, green chillies, curry leaves, ginger and garlic and fry, till the onions turn light brown.
Step 6
Add the above into the prawns.
Step 7
Heat up a pan or a kadai.
Step 8
Add coconut, small onions, pepper and fenugreek seeds and fry well.
Step 9
When the coconut turns nice and brown, take the pan off the fire.
Step 10
Add chilly powder, coriander powder and sautT in the heat of the pan.
Step 11
Grind the above into a fine paste.
Step 12
Add it to the simmering curry.
Step 13
Let the curry simmer on a very low flame for around 30 minutes, till the gravy thickens.
Step 14
Shake or tilt the vessel now and then so that it doesn¦t get burnt.
Step 15
Do not stir with a ladle.
Step 16
Fry coconut pieces( 1*1 cm) in another pan.
Step 17
Add the above fried coconut pieces into the curry.
Step 18
Serve warm. :- It tastes best when it is prepared in a meen chatti.