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There’s hardly anyone who has not visited ‘God’s Own Country’ and hasn’t savoured delicious seafood dishes with rice. The tropical location of the state plays a vital role in the regional cuisine and packs it up with delicious flavours that leave everyone asking for more. One such melange of seafood and tropical flavours is the prawn dish of Kerala regionally called Chemeen Thoran or Konju Thoran. This prawn dish is extremely easy to make and is filled with moreish flavours. The coconut and curry leaves beautifully complement the prawns, filling our palates with decadent flavours. If you are a seafood lover, you can have this dish as it is, without any accompaniments. Here’s the recipe if you want to try it.
Preparation time- 5 minutes
Cooking time- 25 minutes
Servings- 4
INGREDIENTS
- 1 cup coconut, scraped
- 1 tbsp fennel seeds
- 1 tbsp black peppercorns
- 1 dry red chilli
- 500 grams prawns, deshelled and deveined
- 1 cup onion, thinly sliced
- 1 tsp mustard seeds
- 2 tbsp coconut oil
- 7-8 curry leaves
- 2-3 green chillies, slit
- ½ cup desiccated coconut
- 1 tbsp tamarind juice
- 1 tsp ginger garlic paste
- 1 tsp turmeric powder
- 1 tsp red chilli powder
- Salt, according to taste
METHOD
- Marinate the prawns with ginger garlic paste, turmeric powder, red chillie powder, and salt.
- Heat a pan and dry roast the scraped coconut, fennel seeds, black peppercorns, and dry red chilli. Grind them to a coarse powder and keep them aside.
- In the same pan, heat some coconut oil, add the mustard seeds, curry leaves, green chillies, and onions, and saute till the onions are golden brown.
- Next, add the marinated prawns along with the masala powder and cook till the prawns are tender.
- Add the tamarind juice and mix well to combine.
- Remove the pan from heat and garnish the dish with some desiccated coconut before serving.
Regionally, this dish is savoured with rice. You can serve it with rice, pulkas or roti or serve it as a side dish with any booze.
