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Kerala Prawns Masala



Prawns -180 gm 
Oil -30ml 
Mustard seeds -5 gm
Fenu Greek seeds -3 gm 
Chopped ginger -20 gm 
Chopped garlic -15 gm 
Curry leaves -10 gm 
Chopped green chilli -15 gm 
Chopped onions -100 gm 
Chilli powder -25 gm
Turmeric powder -5 gm 
Coriander powder -10 gm 
Chopped tomato -150 gm
Salt - for taste 
Tamarind - 5 gm 
Coconut milk - 200 ml


1. Heat oil in a pan add mustard seed, fenu Greek, curry leaves, ginger, garlic, chopped chilli and onion. 
2. Brown the onion add all the dry spices like chilli powder, turmeric powder, coriander powder, mix spices and sauté it. 
3. Add chopped tomatoes, tamarind water and cook till into a fine paste. 
4. Add water in between to make a sauce consistency. 
5. Add prawns and cook for some time. 
6. Finish it with coconut milk.
7. Garnish with curry leaves.

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Prawns Peralan

"Neeleshwar is hybrid of a boutique hotel and an Ayurvedic wellness centre. Its 18 palm roofed villas are scattered across the sand, their porches cooled by spinning ceiling fans, and at the rear of each is a large outdoor bathroom with a tub set in a small walled garden. At the seafood restaurant, tables spill out into the beach, freshly draped in new combinations of linens for each meal: turquoise and pink or deep orange and violet."
Conde Nast Traveller