Kerala Style Konju Curry with Thengakothu (Kerala Style Prawn Curry)
A Traditional Kerala Delight:
Kerala, the land of spices, coconut, and rich seafood flavors, offers a feast for the taste buds in the form of its famous Konju Curry. This recipe, Kerala Style Konju Curry with Thengakothu, also known as Kerala Style Prawn Curry, is a deliciously aromatic dish that will transport you straight to the coastal kitchens of South India. With its unique blend of tangy, spicy, and coconut-rich flavors, this curry makes a perfect accompaniment to steamed rice, appams, or neer dosa.
The curry is a staple in Kerala homes and is often prepared with fresh prawns, a variety of ground spices, and the distinct flavor of kudampuli (Malabar tamarind). The dish is enhanced further with the addition of fresh coconut pieces, creating a thick, luscious gravy that is both comforting and rich. A final tempering of mustard seeds, curry leaves, and a hint of fenugreek powder elevates the curry to new heights, adding a burst of flavor and aroma that will fill your kitchen.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Prawns (cleaned and deveined) | 500 grams |
| Onions (finely chopped) | 2 |
| Ginger (finely chopped) | 1 inch |
| Garlic | 6 cloves |
| Red Chilli Powder | 1 tablespoon |
| Coriander Powder (Dhania) | 3/4 tablespoon |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Fresh Coconut (pieces) | 1/4 cup |
| Kokum (Malabar Tamarind) | 1 piece (soaked) |
| Kokum (Malabar Tamarind) | 2 pieces (for the curry) |
| Curry Leaves | 1 sprig |
| Water | Enough to cook the prawns |
| Salt | To taste |
| Coconut Oil | 1 tablespoon |
| Mustard Seeds | 1/4 teaspoon |
| Methi Powder (Fenugreek Powder) | 1 pinch |
| Curry Leaves | 1 sprig (for tempering) |
Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Servings:
4
Cuisine:
Kerala Recipes
Course:
Lunch/Dinner
Diet:
Non-Vegetarian
Instructions:
-
Prepare the Prawns:
Begin by thoroughly cleaning and deveining the prawns. After cleaning, marinate the prawns with a small piece of kudampuli (Malabar tamarind) and salt. Let it sit for about 10 minutes. This step is essential to infuse the prawns with a tangy flavor, typical of Kerala cuisine. -
Rinse the Prawns:
After the marination time, discard the kudampuli and wash the prawns well under running water to remove any residual salt or tamarind. Drain away all excess water to ensure that the prawns are as dry as possible. -
Cooking the Prawns:
Take a heavy-bottomed pan and add the cleaned prawns into it. To this, add all the other ingredients, except for the coconut oil. This includes the chopped onions, ginger, garlic, red chili powder, coriander powder, turmeric powder, fresh coconut pieces, soaked kokum, curry leaves, and salt. -
Mix and Cook:
Mix everything thoroughly using your hands or a wooden spoon, ensuring that the prawns are well-coated with the spice mixture. Add just enough water to cover the prawns slightly, remembering that prawns will release their own juices while cooking. Cover the pan and allow the prawns to cook for about 10 to 12 minutes or until they are fully cooked. Be cautious not to overcook the prawns, as they can turn rubbery, and undercooked prawns are unsafe to eat. -
Adjust the Gravy:
If there is excess gravy, let it simmer for a few minutes to reduce. Once the prawns are perfectly cooked and the gravy has thickened to your liking, switch off the flame. -
Prepare the Tempering:
In a small frying pan, heat coconut oil over medium heat. Add mustard seeds and allow them to splutter. Next, add the curry leaves and fenugreek powder (optional), and sauté briefly. Once the tempering is done, switch off the heat. -
Combine and Serve:
Pour the prepared tempering over the prawn curry. Give everything a gentle stir to mix the flavors together. Kerala Style Konju Curry with Thengakothu is now ready to serve! -
Serving Suggestions:
Serve this delightful prawn curry with hot steamed rice, appams, or neer dosa for a truly authentic Kerala meal. The curry’s rich, tangy, and slightly spicy flavor pairs perfectly with the softness of rice or the lightness of Kerala-style pancakes.
Tips for Perfect Kerala Style Prawn Curry:
- Fresh Prawns: For the best flavor, always use fresh prawns. If using frozen prawns, ensure they are properly thawed before cooking.
- Don’t Overcook: Overcooking prawns can make them tough and rubbery. Keep a close eye on them during the cooking process.
- Adjust the Spice: The level of spice can be adjusted based on your personal preference. If you prefer a milder curry, reduce the quantity of red chili powder.
- Coconut Oil: The key to authentic Kerala flavor is the use of coconut oil. It imparts a unique richness to the curry that enhances its overall taste.
- Kokum: The tangy kokum is crucial to balancing the curry’s flavors. If you cannot find kokum, you can use a small amount of tamarind as a substitute, although the flavor will differ slightly.
Kerala Style Konju Curry with Thengakothu is a simple yet rich dish that embodies the flavors of Kerala—where the marriage of spices, coconut, and seafood creates a unique culinary experience. Whether you’re a fan of South Indian cuisine or new to its flavors, this dish is bound to become a favorite at your table. Enjoy the zest of Kerala with every bite!
