How to make Prawn Thoran -

A typical Kerala dish this - prawns cooked with plenty of shallots or sambhar onions and coconut.

Sanjeev Kapoor

This recipe is contributed by Member Renjini Selvan.

Main Ingredients : Prawns (प्रॉन/कोलम्बी/झींगा), Coconut (नारियल)

Cuisine : Kerala

Course : Main Course Seafood

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Prawn Thoran

Prawn Thoran Recipe Card

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The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves. 
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling. 
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Prawn Thoran Recipe

  • Prawns peeled and deveined 1 kilogram

  • Coconut sliced 500 grams

  • Red chilli powder 1 teaspoon

  • Coriander powder 1 teaspoon

  • Black pepper powder 1 teaspoon

  • Scraped coconut 2 cups

  • Coconut oil 2 tablespoons

  • Mustard seeds 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Ginger finely chopped 1 piece

  • Green chillies finely chopped 4

  • Curry leaves 8-10

  • Salt to taste

  • Garam masala powder 1 teaspoon

Method

Step 1

Dry roast turmeric powder, red chilli powder, coriander powder, pepper powder in a non stick pan on low heat for a minute.

Step 2

Add this powder to the coconut and mix well.Heat oil in a non stick pan. Add mustard seeds.

Step 3

Once they splutter, add shallots, ginger, green chillies and curry leaves. Sauté till onions are soft.

Step 4

Add prawns and sauté on high heat for four to five minutes.

Step 5

Add salt and mix well.Add one fourth cup water.

Step 6

Cover with a lid and cook on medium heat till prawns are three fourth done.

Step 7

Add coconut mixture, garam masala powder.

Step 8

Cover and cook till prawns are completely cooked. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.