Prawns Kanthari is a classic Kerala coastal dish prepared with fresh prawns, crushed green chillies, and aromatic spices. Known for its bold heat and rustic flavour, this recipe reflects the simplicity of traditional home-style seafood cooking where fresh ingredients and gentle cooking bring out the best taste.
Cooked in coconut oil and slow-sautéed with onions and spices, Prawns Kanthari pairs beautifully with rice, appam, chapati, or kappa — making it a comforting and satisfying everyday dish.
Simple ingredients, careful spice balance, and traditional techniques make this prawn recipe both flavourful and wholesome.
🌶️ Why This Prawns Kanthari Is Special 🍤
✨ Uses fresh prawns and crushed green chillies
🔥 Gentle heat with deep, aromatic flavour
🥥 Cooked in coconut oil for authentic Kerala taste
🍛 Thick masala that naturally coats the prawns
🍽️ Perfect with rice, kappa, appam, or chapati
Prawns are rich in protein and minerals, making this dish both delicious and nourishing when cooked right.
🍛 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
👩🍳 Preparation Method
1️⃣ Prepare the Base
Heat coconut oil in a heavy-bottomed pan or traditional kadai over medium heat.
Add crushed ginger, garlic, green chillies, and curry leaves.
Sauté until fragrant.
2️⃣ Cook the Onions
Add sliced onions and sauté until soft and lightly golden.
3️⃣ Add the Spices
Lower the flame and add:
- Turmeric powder
- Red chilli powder
- Coriander powder
- Black pepper powder
Mix well, stirring continuously to prevent burning.
4️⃣ Cook the Prawns
Add the cleaned prawns to the pan.
Mix gently so the prawns are evenly coated with the masala.
Cover and cook on medium heat until the prawns turn firm, opaque, and the masala thickens naturally.
5️⃣ Final Touch
Adjust salt and spice if needed.
Switch off the flame once the prawns are just cooked and well coated with the masala.
🍽️ Serving Suggestions
Serve Prawns Kanthari hot with:
- Cooked rice
- Kappa (tapioca)
- Chapati
- Appam or dosa
It makes a perfect lunch or dinner dish in a traditional Kerala meal.
📝 Tips for Best Results
✔ Do not overcook prawns — they turn rubbery
✔ Use crushed green chillies for authentic heat
✔ Cook on medium heat for even cooking
✔ Coconut oil enhances flavour and aroma
✔ A thick-bottomed pan gives best results
👵 Grandma’s Kitchen Note
In Kerala homes, prawn dishes were often cooked simply, allowing the seafood to shine without heavy gravies. Freshly crushed chillies, curry leaves, and coconut oil were enough to create bold flavours. Prawns Kanthari is one such dish — quick to cook, deeply comforting, and best enjoyed hot with loved ones.
🍤A reminder that coastal cooking is all about freshness, balance, and care 🌿
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