Kerala-Style Grilled Prawns in Coconut Milk | Chef Suresh Pillai
Recipe Information
Venad Pal Konju
Cultural Context
Originating from the coastal region of Kerala, Venad Pal Konju is a beloved dish that highlights the region's rich seafood heritage. Traditionally enjoyed during festive occasions and family gatherings, this curry showcases the use of coconut milk, a staple in Kerala cuisine, which adds a creamy texture and depth of flavor. Today, it is celebrated not just in India but has found a place in the hearts of seafood lovers worldwide, often adapted with local ingredients.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
coconut milk
🥗Healthier: light coconut milk
💰Cheaper: milk + coconut extract
Light coconut milk reduces calories while maintaining flavor.
prawns
🥗Healthier: chicken
💰Cheaper: tofu
Chicken is a leaner protein option, while tofu is budget-friendly.
Marinate the prawns with pepper powder, chili flakes, turmeric powder, ginger garlic paste, and salt for 10 to 20 minutes.
Heat coconut oil in a pan and fry the prawns until they turn slightly pink, cooking on both sides.
Add sliced ginger, garlic, green chili, shallots, and curry leaves to the pan and sauté until the shallots change color.
Pour in 2 to 3 tablespoons of coconut milk and add coconut oil with pepper powder, sautéing for 2 to 3 minutes until the milk evaporates.
Add 2 more tablespoons of thick coconut milk and sauté again for 2 to 3 minutes until it evaporates.
Repeat adding 2 to 3 tablespoons of thick coconut milk and sauté with curry leaves.
Adjust the consistency by adding more coconut milk if desired.
Garnish with roasted coconut flakes before serving.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
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