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Prawns Peralan



Prawns: 400 gm shelled and deveined
To Marinate 
Lime juice - 30 ml
Chilli powder - 5gm
Turmeric Powder- 5gm
Salt - 5gm

Marinate the prawns in the above mix and keep aside. 

Onions (chopped ) - 150gm
Garlic - 35gm sliced
Ginger - 40gm juliennes
Turmeric Powder - 5gm
Kashmiri Red Chili Powder -10gm 
Coriander Powder - 20gm Garam Masala - 5gm Kokum or Tamarind - 10gm 
Coconut milk - 50ml 
Curry leaves - 15gm Oil and 
Salt - as required


1. Heat Oil and sauté the ginger and garlic for 2 minutes 
2. Add the onions and sauté till brown. 
3. Add all the masala and sauté till raw smell is gone.
4. Now add the marinated prawns and sauté till the masala gets coated 5. Now add the Kokum and half cup water and cook on low flame. 
6. Let the water dry up. 
7. Do a taste test and adjust the salt then add coconut milk and curry leaves. 
8. When the prawns are cooked, turn off the stove and serve with White rice.

Please see our Other Recipies

Banana Kalan

Beetroot Thoran

Clams Ularthitathu

Crab Curry

Fish Manga Curry

Fish Molly

Golden Milk

Gourd Thoran

Kerala Chicken Roast

Kerala Prawns Masala

Lemon Rice

Lime Mint and Honey Slush

Malabar Style Crab Curry

Mushroom Pepper Fry


Palkatti Roast

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