This south Indian prawn recipe is a flavorful and aromatic dish that is widely popular in the southern part of India. This dish features succulent prawns simmered in a tantalizing blend of spices such as mustard seeds, cumin seeds, curry leaves, and turmeric powder. The prawns are first sautéed in a mixture of ginger, garlic, and curry leaves, which adds an extra layer of flavor and texture to the dish. They’re then cooked in a mixture of spices until they are tender and infused with flavor. The addition of curry leaves and cardamom pods adds a distinct flavor to the dish, making it an unforgettable culinary experience. Served with steaming hot rice, this dish is the perfect balance of spicy and succulent, making it a popular choice for seafood lovers. If you’re looking for a delicious, satisfying meal, give this South Indian prawn recipe a try!
South Indian prawns are a staple dish in the southern part of India, particularly in Tamil Nadu and the Chettinad region. The history of South Indian prawn curries can be traced back to the coastal regions of South India, where prawns have long been a staple food source. One of the most popular South Indian prawn dishes is Mangalorean prawn curry. It is an important part of the culinary heritage of South India, particularly in the states of Tamil Nadu and Mangalore region of Karnataka. Some other South Indian prawn curries also use tamarind and coconut milk, but we are making a quick and easy version of South Indian prawns by skipping the gravy.
South Indian prawn curry recipe has a secret star ingredient, that is Chettinad prawn masala, made with coriander seeds, black pepper, chilli powder, and garam masala powder. However, you can totally skip it and make a quick fix with our easy and simple recipe. In Chettinad cuisine, a splash of ghee is often added at the end to enhance the flavor. The dish traditionally uses gingelly oil, but you can also use other oils such as coconut oil. This south Indian prawn recipe is typically served with steamed rice and is a popular dish for special occasions and celebrations. It is also a great side dish for Indian breads such as Malabar parotta. With its blend of spices, tender prawns, and rich flavors, it is no surprise that this dish has become a staple of South Indian cuisine and has gained popularity around the world.
Today, you can find South Indian prawns on the menus of many Indian restaurants. You can use our video recipe and recipe card below to help you make this dish at home. With its combination of bold flavors, fresh ingredients, and high nutritional value, this South Indian prawn dish is a staple for those looking for a quick, flavorful, and easy-to-prepare prawn recipe.
Ingredients For South Indian Prawn Curry
The main ingredient of the dish, prawns provide a juicy and succulent texture to the dish.
Spices and Seasonings
Sesame oil: Adds a nutty and rich flavor to the dish.
Cardamom pods: Contributes to the aroma of the dish and provide a mild, sweet flavor.
Fennel seeds: Adds a sweet licorice-like flavor to the dish.
Curry leaves: They add a unique, earthy aroma and flavor to the dish.
Ginger-Garlic paste: Adds a pungent and spicy flavor to the dish.
Salt: Balances the flavors of the dish and brings out the natural flavors of the ingredients.
Pepper powder: Adds a slightly spicy and warming flavor to the dish.
Chili powder: It adds a spicy heat to the dish.
Turmeric: Lends a warm, earthy flavor and also contributes to the dish’s yellow color.
Coriander powder: Infuses a fresh, slightly citrus flavor to the dish.
Onions: Lends a sweet and slightly sharp flavor to the dish.
Tomatoes: Adds a sweet and slightly tart flavor to the dish.
Coriander leaves: Adds a fresh and bright flavor to the dish and also contributes to the aroma.
Lemon wedges: They give a tangy flavor and aroma to the dish.
Lemon juice (optional): Adds a tangy and acidic flavor to the dish.
Step By Step Instructions For South Indian Prawns
Heat sesame oil in a pan and add cardamom pods, fennel seeds, and curry leaves.
Add finely chopped onions and ginger garlic paste, and fry for 5-6 minutes until the onions are light brown.
Then add chopped tomatoes, all spice powders, and salt.
Saute for 5-6 minutes on medium flame until the tomatoes are cooked and the oil starts separating.
Add the cleaned and deveined prawns to the mixture.
Saute for 5-6 minutes until the prawns are fully cooked.
Switch off the flame and garnish with coriander leaves and lemon wedges.
Serve hot with steamed rice. Enjoy your South Indian Prawns!
Serving Suggestions For South Indian Prawn Recipe
Serving suggestions for South Indian prawns are quite versatile and depend on personal taste preferences. To complement the spicy and aromatic flavors of the dish, steamed white rice is a classic choice. Additionally, you can serve it with other traditional South Indian sides such as idli, dosa, or Malabar parotta for a complete and satisfying meal. Another option is to serve it with naan or roti along with another side dish like Indian potatoes for a contrasting texture and taste. If you want to add some extra tanginess to the dish, serve it with mango pickle, a squeeze of lemon juice or a dollop of tamarind or onion chutney will do the trick. To add a touch of freshness, a side of cucumber raita or pachadi can be the perfect finishing touch.
You can also serve it alongside other South Indian curries like fish curry or chicken curry for a diverse meal. Whether you choose to serve it with classic South Indian sides or with some modern twists, South Indian prawns are sure to impress and leave your taste buds satisfied.
To store South Indian prawns, you need to follow a few simple steps. Firstly, ensure that the prawns are completely cooked and cooled down to room temperature. Secondly, place the cooked prawns in an airtight container. This will prevent the prawns from drying out and maintain their freshness. Thirdly, store the container in the refrigerator, and make sure to use the prawns within 2-3 days of preparation. If you want to store the prawns for a longer period, you can also freeze them by placing the container in the freezer. However, when you are ready to consume the prawns, allow them to thaw in the refrigerator before reheating in the microwave or on the stove. By following these steps, you can store South Indian prawns successfully and enjoy their delicious taste at any time.
South Indian prawns use ingredients such as fennel seeds, coriander leaves, Chettinad prawn masala, ginger garlic paste, turmeric powder, cold water, marinated prawns, spice powders, fresh curry leaves, green chillies, coriander seeds, black pepper, chilli powder, cinnamon stick, red onion, mustard seeds, cumin seeds, garam masala powder, fenugreek seeds, coconut oil, lemon juice and red chillies.
South Indian prawns are unique because of the use of aromatic spices, coriander powder, turmeric powder, and ginger garlic paste. These ingredients contribute to the flavorful and spicy taste of the dish.
To cook South Indian prawns, heat coconut oil in a large frying pan on medium heat. Add the whole spices and fry until golden brown. Add the marinated prawns and sauté for 2-3 minutes. Add the remaining ingredients and cook for 5-6 minutes until the prawns are fully cooked. Serve hot with steamed rice.
South Indian prawns make a great side dish when served with steamed rice, Malabar parotta, or any other Indian bread.
Yes, to make South Indian prawns less spicy, reduce the amount of red chillies used in the recipe.
South Indian Prawns are a popular dish in the southern part of India, especially in Tamil Nadu and Chettinad.
Chettinad prawns use Chettinad curry paste, which is made from a mix of spices and is unique to the Chettinad cuisine. This paste contributes to the flavor and aroma of the dish, making it different from other prawn recipes.
To store South Indian prawns, refrigerate the cooked dish in an airtight container for up to 3 days. Reheat in a pan with a little bit of water or oil before serving.
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