Spicy Coconut Prawns (Konju Piralan)
35 minutes
836 reads
About Spicy Coconut Prawns (Konju Piralan)
Craving a taste of Kerala? This Konju Piralan recipe delivers a fiery, flavorful prawn dish that will tantalize your taste buds. Imagine succulent prawns bathed in a rich, aromatic coconut milk sauce, infused with ginger, garlic, and a vibrant chili kick.The secret lies in the slow cooking process, allowing the flavors to meld beautifully and the sauce to thicken into a luscious, velvety coating. A touch of turmeric adds warmth, while a squeeze of lemon brightens the dish, creating a symphony of flavors. Serve this authentic Kerala prawn roast with fluffy rice for a truly unforgettable and satisfying meal. You'll be transported straight to the spice-laden coast of India with every bite!
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹499.
Recipe Time & More
Prep10 minutes
Cook25 minutes
Total35 minutes
Ingredients
Prawns
- 350 gm Prawns and cleaned, deveined, washed
Marinade
- 4.5 Chilies adjust to your spice preference, green
- 1.2 tsp Pepper Flakes crushed, red
- 1 in Ginger coarsely chopped
- 2 clove Garlic coarsely chopped
- 1 Lemon juiced
- 1 pinch Turmeric Powder
- 1.5 tsp Salt to taste
Sauce
- 1 cup Coconut Milk thick
- 1 Tomato diced
Other
- 1 sprig Curry Leaves
- 2 tbsp Coconut Oil
Instructions
- Wash, devein, and clean the prawns. Pat them dry and set aside.
- In a food processor or mortar and pestle, combine the green chilies, crushed red pepper flakes, ginger, garlic, lemon juice, and a few curry leaves. Grind to a smooth paste.
- In a bowl, combine the prawns, marinade, salt, and turmeric powder. Gently massage the marinade into the prawns, ensuring they are fully coated.
- Refrigerate the marinated prawns for 30 minutes. This allows the flavors to meld.
- Heat the coconut oil in a large skillet over medium heat. Add the marinated prawns and cook for 3-4 minutes per side, until they turn pink and opaque.
- Pour in the thick coconut milk and stir well to combine. Continue cooking over medium heat.
- Add the diced tomato and stir. Cook until the sauce thickens and coats the prawns, creating a rich, flavorful gravy.
- Garnish with fresh curry leaves and a drizzle of coconut oil for added aroma and flavor. Serve hot with rice.
Recipe Notes
Good To Know
- For enhanced flavor, marinate the prawns with turmeric, salt, and a dash of lime juice for 15-20 minutes before slow-cooking. This helps tenderize the prawns and infuses them with a subtle tang.
- If you prefer a thicker, creamier gravy, simmer the coconut milk uncovered for the last few minutes of cooking and gently mash a few prawns to release their juices into the sauce.
- To add a textural contrast, toss in a handful of roasted coconut slices or cashews during the final stage of cooking. This adds a delightful crunch and a nutty aroma to the dish.
Expert Tips
- For a richer flavor, use freshly grated coconut instead of canned coconut milk.
- Adjust the spice level by adding more or less green chilies according to your preference.
- Serve Konju Piralan with steamed rice or appam for a complete and satisfying meal.
Storage Instructions
- Leftover Konju Piralan can be stored in an airtight container in the refrigerator for up to 2 days.
- It tastes even better the next day as the flavors continue to meld.
- Gently reheat on low to avoid overcooking the prawns.
Related Posts You May Like
-
-
-
-
Daab Chingri: Bengali Prawns in Coconut
1011 reads
-
-
Recipe Nutrition
Calories: 284kcalCarbohydrates: 9gProtein: 5gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 6.6gSodium: 1710mgFiber: 1gSugar: 7g
Donna George
Articles: 29
3 Comments
Leave a Reply
You must be logged in to post a comment.
This looks so appetizing! Thank you.
Looks so wonderful! Thanks for posting.
Such a perfect dish! Thank you.