Kerala Curried Prawn
(Konju Varutharaccha Curry)

RECIPE

A seafood lover's paradise, this shrimp recipe is full of delicious and aromatic spice flavors. The cuisine of South India, especially Kerala, is full of various curries and different regional flavors. It is popular for delicious fish and curried prawns or prawns cooked with fresh spices and coconut. You can serve this delicious and sumptuous Kerala Prawn Curry at dinner, accompanied by roti or rice. A delicious dish that your guests would love to enjoy.

INGREDIENTS

Curry kebala
punto receta rojo

To marinate:

  • 6 medium prawns
  • to taste of salt
  • 1/4 teaspoon turmeric powder

For the varutharaccha pasta:

  • 1/2 grated coconut
  • 3 tablespoons coriander seeds
  • 6 dried red chili peppers
  • 2 teaspoons minced garlic
  • 10 shallots
  • 1/2 cup of water

For preparation:

  • 2 tablespoons of Extra Light Olive Oil LOS OLIVARES
  • 1/4 teaspoon fenugreek seeds
  • 1 teaspoonful of ginger, sliced
  • 5-6 curry leaves
  • 1 onion, sliced
  • 1/2 cup of water
  • 1 cup of tamarind pulp
  • 1 teaspoon salt

For Tempering:

  • 1 1/2 tablespoons LOS OLIVARES Extra Light Olive Oil
  • 1/4 tablespoon of mustard seeds
  • 6 shallots
  • 1 red chili, chopped

HOW TO MAKE PRAWN TO KERALA CURRY

1

Marinate the prawns in salt and turmeric, keep for half an hour.

PREPARE THE PASTA VARUTHARACCHA:

1

Roast the coconut, coriander seeds, red chilies, garlic, and shallots.

2

Let the shallots turn brown.

3

Add water and grind until a fine paste is obtained.

4

Heat the LOS OLIVARES Extra Light Olive Oil in a frying pan and crunch the fenugreek seeds.

5

Add ginger, curry leaves, and onions.

6

Sauté until the onions are browned.

7

Add varutharaccha paste, water, tamarind pulp, and salt.

8

Add the prawns and cook well.

9

Once the prawns are ready, temper with LOS OLIVARES Extra Light Olive Oil, mustard seeds, shallots and dry red chili.

10

Serve hot with cheese or rice.

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