Prawns Thattukada Fry | Authentic Kerala Style Prawns Fry Recipe | Prawns Tawa fry

If you’re a fan of seafood and Kerala’s bold flavors, Prawns Thattukada Fry is a recipe you’ll love. This iconic dish, found at thattukada stalls (Kerala street food stalls), is known for its spicy, coconut-infused taste and the unmistakable aroma of curry leaves. Ever since I tasted it for the first time, it’s become a staple at home, recreating that street-side magic right in my kitchen!

The magic of Prawns Thattukada Fry lies in its simplicity and the powerful flavors of coconut oil, curry leaves, and spices. The prawns are marinated in a mix of onions, garlic, and spices, making each bite flavorful and delicious. It’s the perfect accompaniment for rice or as a side dish for roti.

Prawns are my go-to when eating out, and this recipe brings that joy home. It’s not just a recipe; it’s a whole Kerala experience on your plate, combining the best of traditional ingredients for a unique, unforgettable taste. Try it yourself and comment if you like it.

Let’s Talk About Ingredients

• Prawns: Fresh prawns are ideal for this recipe; they cook quickly and absorb flavors well. Make sure they’re cleaned and deveined. You can use small or medium-sized prawns for the best results. Frozen Prawns can also be used. Thaw them to room temperature and use it the same way.
• Small Onions (Shallots): These add a distinct sweetness and depth of flavor, which works well with the spices. I wont prefer adding big onions for this.
• Curry Leaves: Essential for that Kerala aroma! Fresh curry leaves add a unique flavor to this dish, and there’s no true substitute. Dried curry leaves can be used but with reduced impact.
• Coconut Oil: The star of the recipe, coconut oil gives the prawns a rich, authentic Kerala flavor. You can use vegetable oil as a replacement, but it won’t have the same aroma or depth.
• Spices: A blend of Kashmiri red chili powder, turmeric, pepper, and coriander powder provides the fiery base for this dish. Adjust the chili powder based on your spice tolerance.

Detailed Recipe

Video recipe

Instructions in detail

Step 1: Marinate the Prawns

1. In a bowl, combine 15 small onions (sliced), 3-4 crushed garlic cloves, 1-inch piece of crushed ginger, 1/8 tsp turmeric powder, 2 tbsp Kashmiri red chili powder, 1/2 tsp coriander powder, 1/2 tbsp chili flakes, 1/2 tsp pepper powder, 1 tsp salt, and 1 sprig of curry leaves.
2. Add 1 tbsp coconut oil and mix well, crushing the ingredients by hand until onions soften and the mixture becomes a coarse paste. Add a little water to make it a semi-gravy consistency.
3. Add 30 cleaned and deveined prawns to the marinade and coat thoroughly. Let it rest for 15 minutes.

Step 2: Fry the Prawns

1. Heat 3-4 tbsp coconut oil in a pan over medium heat.
2. Pick each prawn from the marinade (leave the masala behind) and place them in the pan. Fry for 1.5 minutes on one side, then flip and cook for another 1.5 minutes.
3. Tilt the pan to gather extra oil to one side, then remove the prawns and set aside.

Step 3: Prepare the Masala

1. In the same oil, add 1 sprig of curry leaves, 2 dried red chilies (broken), and 10-12 thinly sliced coconut pieces. Sauté until aromatic.
2. Add the remaining marinade and 1/2 tsp vinegar, cooking for 2-3 minutes on medium heat until the raw smell disappears and the masala thickens.
3. Add 2 tbsp hot water to thin the masala slightly.

Step 4: Combine and Serve

1. Add the cooked prawns back into the pan, mixing well to coat them in the masala. Cook for 1 minute on medium heat.
2. Serve hot as a side dish or with rice.

Step pics

in a mixing bowl, take sliced small onions

add crushed ginger and garlic, you can also add chopped ginger and garlic

add turmeric powder

add kashmiri red chilli powder

coriander powder is also added

also add red chilli flakes

add pepper powder

salt to taste

curry elaves

add coconut oil

crush it with hands

add little water and mix it

to a semi gravy consistency

add cleaned prawns

mix it with the marinade

add coconut oil to a pan and let it heat

place the marinated prawns into the pan beautifully arranged. only the prawns (reserve the masala of the marinade)

after 1.5 minutes, turn sides

let it cook for another 1.5 minutes

tilt the pan and bring the excess coconut oil to one side and take out the prawns

keep it in a bowl until use

in the same oil, add curry leaves and red chillies

add coconut pieces

add reserved masala from the marination

add it to the pan

cook the masala

add salt if required.

cook until thick

add hot water to make it slightly thin

when the masala is well cooked

add fried prawns

serve it hot and enjoy! sending loads of love from here!

Expert Tips

• Don’t Overcook Prawns: They only need 1.5 minutes per side for medium sized prawns to remain juicy. Have a timer to be exact.
• Fresh Coconut Oil: For the best flavour, use coconut oil;
• Control Spice: Adjust the chilli powder and flakes to match your spice tolerance.

Frequently Asked Questions

1. Can I use frozen prawns for this recipe? Yes, but ensure they are fully thawed and dried before marinating.
2. What other oils can I use? Coconut oil is best for authenticity, but you can substitute with vegetable oil if needed.

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