Kerala Style Konju Curry With Thengakothu Recipe (Kerala Style Prawn Curry)

Name: Kerala Style Konju Curry With Thengakothu Recipe (Kerala Style Prawn Curry)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: 500 g Shrimp (500 grams Prawns); 2 pieces Yellow Onion (2 Onions finely chopped); 1 piece Ginger (1 inch Ginger finely chopped); 6 cloves Garlic (6 cloves Garlic); 1 tbsp Red Chili Powder (1 tablespoons Red Chilli powder); ¾ tbsp Ground coriander (3/4 tablespoon Coriander Powder (Dhania)); ¼ tsp Ground Turmeric (1/4 teaspoon Turmeric powder (Haldi)); ¼ cup Coconut (1/4 cup Fresh coconut pieces); 2 pieces Malabar Tamarind (2 Kokum (Malabar Tamarind) soaked (for the curry)); 2 sprig Curry leaves (1 sprig Curry leaves + 1 sprig Curry leaves); 0 pieces Water (Water enough to cook the prawns); 0 pieces Table Salt (Salt to taste); 1 tbsp Coconut Oil (1 tablespoon Coconut Oil); ¼ tsp Mustard Seeds (1/4 teaspoon Mustard seeds (Rai/ Kadugu)); 1 pinch Fenugreek Powder (1 pinch Methi Powder (Fenugreek Powder))

Kerala Style Konju Curry With Thengakothu Recipe (Kerala Style Prawn Curry) - Fish Recipes (Indian)

40 minIndian

Servings4

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Dairy Free
Pescatarian
Halal
Egg Free

Ingredients

For 4 servings

Shrimp500 g · 500 grams Prawns
Yellow Onion2 pieces · 2 Onions finely chopped
Ginger1 piece · 1 inch Ginger finely chopped
Garlic6 cloves · 6 cloves Garlic
Red Chili Powder1 tbsp · 1 tablespoons Red Chilli powder
Ground coriander¾ tbsp · 3/4 tablespoon Coriander Powder (Dhania)
Ground Turmeric¼ tsp · 1/4 teaspoon Turmeric powder (Haldi)
Coconut¼ cup · 1/4 cup Fresh coconut pieces
Malabar Tamarind2 pieces · 2 Kokum (Malabar Tamarind) soaked (for the curry)
Curry leaves2 sprig · 1 sprig Curry leaves + 1 sprig Curry leaves
Water0 pieces · Water enough to cook the prawns
Table Salt0 pieces · Salt to taste
Coconut Oil1 tbsp · 1 tablespoon Coconut Oil
Mustard Seeds¼ tsp · 1/4 teaspoon Mustard seeds (Rai/ Kadugu)
Fenugreek Powder1 pinch · 1 pinch Methi Powder (Fenugreek Powder)

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Steps

1To begin making the Kerala Style Konju Curry With Thengakothu recipe, wash, clean and devein the prawns.
2Marinate it with 1 small piece of kudampuli and salt. Keep aside for 10 minutes.
3Throw away the kudampuli and wash the prawns under running water till cleaned well. Drain away all the water.
4Take aheavy bottomed pan and add the cleaned prawns into it.
5Into the prawns, add all the ingredients except the coconut oil.
6Mix 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]
7Cover and cook the prawns for 10 to 12 minutes approximately or till its done. The cooking time depends on the prawns.
8Do not over cook the prawns. Over cooked prawns turns rubbery and under cooked prawns can make you sick. So be careful while cooking it.
9If there is too much gravy, reduce it a little. Switch off the flame.
10Heat 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.
11Pour 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.