Kerala Style Konju Curry With Thengakothu Recipe (Kerala Style Prawn Curry)
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.
If you like this recipe, you can also try other Prawn recipes such as
- 500 grams Prawns
- 2 Onions , finely chopped
- 1 inch Ginger , finely chopped
- 6 cloves Garlic
- 1 tablespoons Red chilli powder
- 3/4 tablespoon Coriander Powder (Dhania)
- 1/4 teaspoon Turmeric powder (Haldi)
- 1/4 cup Fresh coconut , pieces
- 1 Kokum (Malabar Tamarind) , soaked, for cleaning prawns
- 2 Kokum (Malabar Tamarind) , soaked (for the curry)
- 1 sprig Curry leaves
- Water , enough to cook the prawns
- Salt , to taste Ingredients for seasoning
- 1 tablespoon Coconut Oil
- 1/4 teaspoon Mustard seeds
- 1 pinch Methi Powder (Fenugreek Powder)
- 1 sprig Curry leaves
How to make Kerala Style Konju Curry With Thengakothu Recipe (Kerala Style Prawn Curry)
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.
Donna is an avid cook and like many others, discovered her love for cooking after marriage. She experiments with various cuisines from around the world with Indian cuisine at its heart. Being a Keralite, the majority of her recipes are from Kerala (South Indian). She strongly believe in "Cooking made easy".