Grandma’s Prawn Curry

Grandma's prawn curry

   No.. This is not my Grandmother’s recipe. I have a very dear pal who is a great supporter and fan of YummyOYummy. She is our good friend Abhish’s wife, Ansu Joys. A lady who inspires me with her immense energy and zeal. She is doing her Masters in Computer Science, in Kansas. Though she is busy with her studies, she  manages to cook everyday and hosts awesome parties too. She once cooked food for about 40 people, for an event at her church. She’s also into arts and crafts too during her spare time. I often wondered where she got all this energy from till I  heard about her grandparents.

   Ansu’s grandparents who are both 75+, visited her last month. I must say they are a dynamic couple who are absolutely full of verve. This recipe is her grandmother’s. Ansu got this recipe from her grandmother so that I could share it with you all! Do try it ! This would taste best the next day.

  Thanks Ansu for the recipe and your wonderful support !!


1. Prawns – 25 – 30 large or medium, cleaned

2. Coconut oil – 2 tbsp + 1 tsp

3. Mustard seeds – 1/2 tsp

4. Coconut tidbits / thenga kothu – 3 tbsp

5. Pearl onions -  15 – 20, thinly sliced

6. Turmeric powder -  1/2 tsp

    Kashmiri chilly powder – 1.5 – 2 tsp

    Coriander powder – 3.5 tsp

    Fennel powder – 1 – 1.5 tsp

7. Tomato – 1.5 large, finely chopped

8. Kudam puli / gamboge  – 1 small, soaked in water for 15 minutes (Use only if the tomato is not sour enough)

9.  Curry leaves – 1 sprig

10. Hot water -  1 cup

11. Salt – to taste


1. Heat coconut oil in a clay pot and splutter mustard seeds. Fry the coconut slices until light brown and add sliced pearl onion. Saute until onion starts to change color. Bring down the heat to low. Add all the spice powders numbered 6 and stir until their raw smell is gone. Add chopped tomato and cook for 3 – 4 minutes. Add hot water, enough salt and bring to a boil.

2. Cook for a few minutes and add cleaned prawns. Cook covered for about  7 – 8 minutes until prawns are done and gravy is thick. Add a tsp of coconut oil. Set aside for 1 hour. Serve with rice and other side-dishes. We had it with rice and winter melon koottu. This prawn curry tastes best the next day!

Chemmeen thakkali curry

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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  • Ansu must be a very jolly person. I can truly sense that by the way you describe him in this post. Anyway, I like how you posted this recipe in here with all the images and the likes. My mom loves curry but her favorite is not the prawn one. She likes chicken curry more. She says that it incorporates complex combinations of spices or herbs, usually including fresh or dried hot chillies. But maybe, she’d love to have a taste of this.

  • hi, isnt your moghulai chicken qurma recipe supposed to be here, according to your recipe index – sorry, didnt mean harm, just checking!

  • This is a fantastic, easy and healthy recipe. My daughter, who is fussy about Indian food, fell in love with this curry, and has been asking for it every week. Thanks for sharing.

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