Cooking a magnificent dish with so few ingredients and all in one pot is a perfect busy weekday lunch or dinner. This recipe is not just quick and easy but constructed to maximise flavour. The Kerala Style Konju Curry With Thengakothu is a culinary delight and such a wonderful recipe for those who dislike being in the kitchen for long hours. Kerala Style Konju Curry With Thengakothu is a perfect dish for all those bachelors or single people out there trying their hand at cooking for the first time.
Kerala Style Konju Curry With Thengakothu is best served with hot rice, appams or neer dosa.
If you like this recipe, you can also try other Prawn recipes such as
Cuisine: Kerala Recipes
Course: Lunch
Diet: Non Vegeterian
Equipments Used: Hard Anodised Kadai (Wok), Small Skillet (Shallow Fry Pan/ Omelette Pan)
Cooks in 30 M
Total in 40 M
To begin making the Kerala Style Konju Curry With Thengakothu recipe, wash, clean and devein the prawns.
Marinate it with 1 small piece of kudampuli and salt. Keep aside for 10 minutes.
Throw away the kudampuli and wash the prawns under running water till cleaned well. Drain away all the water.
Take a heavy bottomed pan and add the cleaned prawns into it.
Into the prawns, add all the ingredients except the coconut oil.
Mix well with hands (or with a wooden spoon) till masala has coated the prawns completely. [add just enough water to cover the prawns or a little lesser, because prawns releases it's own juices while cooking]
Cover and cook the prawns for 10 to 12 minutes approximately or till its done. The cooking time depends on the prawns.
Do not over cook the prawns. Over cooked prawns turns rubbery and under cooked prawns can make you sick. So be careful while cooking it.
If there is too much gravy, reduce it a little. Switch off the flame.
Heat coconut oil in a small pan. Add the mustard and allow it to splutter. Now add the curry leaves and fenugreek powder. (optional) Switch off flame.
Pour the seasoning into the curry, mix well and serve hot. Kerala Style Konju Curry With Thengakothu is best served with hot rice, appams or neer dosa.