Prawns Kanthari is a traditional Kerala coastal recipe prepared with fresh prawns and aromatic spices. Known for its bold flavor and gentle heat, this dish reflects the simplicity and richness of home-style seafood cooking.
Prepared with everyday ingredients and time-tested methods, Prawns Kanthari pairs beautifully with rice, appam, chapati, or kappa and is loved for its comforting, rustic taste.
Below is a simple, step-by-step method to prepare authentic Prawns Kanthari at home.
INGREDIENTS
- Fresh prawns – cleaned and deveined
- Onion – finely sliced
- Ginger – crushed
- Garlic – crushed
- Green chillies / Kanthari chillies – crushed
- Turmeric powder
- Red chilli powder
- Coriander powder
- Black pepper powder
- Curry leaves
- Coconut oil
- Salt to taste
METHOD OF PREPARATION
- Heat coconut oil in a traditional kadai or thick-bottomed pan.
- Add crushed ginger, garlic, green chilies, and curry leaves. Sauté until aromatic.
- Add sliced onions and cook until soft and lightly golden.
- Add turmeric powder, chilli powder, coriander powder, and pepper powder. Stir well on low flame to avoid burning.
- Add the cleaned prawns and mix gently so they are coated with the masala.
- Cover and cook on medium heat until prawns are cooked and the gravy thickens naturally.
- Adjust salt and spice as needed.
- Switch off the flame once the prawns are tender and well coated with the masala.
Tip:
Do not overcook prawns, as they can become rubbery. Cook just until they turn firm and opaque.
Prawns Kanthari tastes best when served hot with:
- Steamed rice
- Kappa (tapioca)
- Chapati
- Appam or dosa
It can be enjoyed as a simple lunch or dinner dish, especially during coastal Kerala meals.
If you enjoy traditional seafood cooking, the following tools are commonly used for recipes like Prawns Kanthari:
- A heavy iron kadai or clay pot for even cooking
- A stone or steel spice grinder for fresh masala
- Good quality coconut oil for authentic flavour
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