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Konju Piralan/ Slow Cooked Prawns With Chilies And Coconut Milk

4.50 from 4 votes

Tasty Konju Piralan/ Slow Cooked Prawns With Chilies And Coconut Milk is the perfect side dish to an everyday meal. This prawn dish is a sumptuous prawns roast. I recommend you to try this delicious dish today!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2


  • 350 grams prawns cleaned washed and deveined
  • 1 pinch Turmeric Powder
  • 4 to 5 numbers green chilies [if you like it spicier you can add more add lesser if you like it less spicier]
  • 1 to 1.5 tsp crushed red chilies
  • 1 big piece ginger coarsely chopped
  • 2 big cloves garlic coarsely chopped
  • Salt to taste
  • 1 big lemon juice squeezed out
  • 1/4 to 1/2 cup Thick coconut milk
  • 1 number tomato diced
  • curry leaves
  • coconut oil


  • Clean, wash and devein the prawns. Drain all the water away and keep aside.
  • Grind together the chilies, crushed red chilies, ginger,garlic, lemon juice and a few curry leaves. Grind to a smooth paste and set aside.
  • Add the prawns into a wide mixing bowl. Now add the ground mixture, salt and turmeric powder into it and massage the prawns well with the marinade.
  • Make sure all the prawns are completely coated with the marinade.
  • Place in the refrigerator for 30 minutes. Heat coconut oil in a large frying pan. Add the prawns and on medium heat, cook the prawns on either side for about 3 to 4 minutes.
  • At this time, pour the coconut milk and mix well. Continue to cook the curry on medium heat. Stir fry the prawns till gravy starts drying up.
  • Now add the chopped tomatoes and combine well. Continue to stir fry till all the gravy dries up and a nice roast is formed. Throw in some more curry leaves and drizzle the roast with a little more coconut oil.
  • Serve hot with rice.
    Konju Piralan/ Slow Cooked Prawns With Chilies And Coconut Milk - Plattershare - Recipes, food stories and food lovers

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4.50 from 4 votes

Donna George
Donna George

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