Konju Ularthiyathu (Malabar Dry-Roasted Prawns)
Succulent prawns dry-roasted with sliced coconut, shallots and curry leaves in a fiery Malabar coastal masala, finished nearly dry and deeply aromatic.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 260 kcal
Equipment
- •Kadai or wok
- •Chopping board
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 16 g
- carbs
- 8 g
- fibre
- 2 g
- protein
- 22 g
- calories
- 260 kcal
Instructions
- 1
Mix the cleaned prawns with turmeric, half the chilli powder and salt. Leave them aside for 15 minutes.
- 2
Heat 1 tablespoon coconut oil in a kadai (deep pan). Fry the coconut slivers until golden and crisp, then set aside.
- 3
Add the remaining oil to the same pan. Fry shallots, ginger, garlic and green chillies until soft and lightly browned.
- 4
Add the remaining chilli powder and black pepper powder. Stir quickly for a few seconds so the spices do not burn.
- 5
Add the marinated prawns. Toss well until they are evenly coated in the masala (spice mix).
- 6
Cook uncovered on medium heat and stir now and then. Cook until the prawns release their juices.
- 7
Keep cooking until the liquid dries up. The spices should stick to the prawns and turn glossy and dark.
- 8
Stir in the fried coconut slivers and curry leaves. Roast for 3-4 minutes until nearly dry.
- 9
Taste and adjust the salt. Drizzle a little raw coconut oil over the top and take off the heat.
Chef's tips
Do not add any water while cooking. The prawns cook in their own juices for a rich flavour. Fry the coconut pieces separately so they stay crisp.
Ingredient substitutions
- prawns → cleaned squid rings for a variation
Storage
Best eaten fresh; can be refrigerated for up to a day in an airtight container.
Reheating
Reheat in a dry pan over medium heat for a few minutes; avoid microwaving to preserve texture.
Common mistakes to avoid
- •Crowding the pan too much, which steams the prawns instead of roasting them.
- •Cooking the prawns for too long, which makes them rubbery.
Serving suggestions
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