Prawns Dakshin Style

Jumbo prawns coated with roasted spice powder, shallow - fried and served with a coconut chutney. This is a Sanjeev Kapoor exclusive recipe.

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Prawns Dakshin Style

Main Ingredients Jumbo prawns, Coriander seeds
Cuisine Kerala
Course Snacks and Starters
Prep Time 6-10 minutes
Cook time 21-25 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Non Veg

Ingredients list for Prawns Dakshin Style

  • 8-12 Jumbo prawns shelled and deveined with tails intact
  • 3 tablespoons Coriander seeds
  • 4 teaspoons Black peppercorns
  • 2½ teaspoons Ginger-garlic-green chilli paste
  • to taste Salt
  • Lemon juice of ½ lemon
  • to shallow fry Oil 1 tablespoon +
  • 12-15 Curry leaves
  • 8-10 Garlic cloves
  • 2 Green chillies
  • ½ cup Fresh coconut scraped
  • ¼ cup Fresh coriander leaves


  1. Dry roast coriander seeds and peppercorns in a small non-stick pan till fragrant. Remove from heat and cool down to room temperature.
  2. Slit prawns horizontally without cutting through and flatten them to get butterfly shape. Put them in a bowl and add ginger-garlic-green chilli paste, salt and lemon juice. Mix well and set aside to marinate.
  3. Heat 1 tablespoon oil in a non-stick pan. Add curry leaves and sauté till crisp. Drain on absorbent paper.
  4. Grind roasted spices into a coarse powder and transfer into a bowl.
  5. To make chutney, put garlic cloves and broken green chillies in a blender jar and blend. Add coconut and blend again. Add coriander leaves and sufficient water and blend into a smooth chutney.
  6. Crush the sautéed curry leaves and add to the ground spice powder and mix well.
  7. Coat the marinated prawns in this mixture.
  8. Heat oil in a non-stick pan. Place prawns in it and shallow-fry till evenly done and prawns are cooked.
  9. Serve hot with the coconut chutney.