Kerala Prawn Ulathiyath, Slightly Crafted by a Mallu.

Here’s the tasty prawn dish, altered slightly from a recipe available on web, to make it truly mallu and immensely tastier.

1 kg of Prawns whole prawns, shell removed and cleaned and vein removed.
1 1/2 tablespoons each of Crushed Ginger & garlic

1 tbsp of chilli powder.

1 tsp of Turmeric powder.
1/2 tsp Coriander powder.
1/2 – 1 tbsp Garam masala (optional, add more if you need spicy).
2-3 small pieces Kokum (kudam puli) ( soaked in water for around 10 minutes.
1/2 cup Thengakothu (tiny coconut pieces, more if you like that mallu special bite).
2 medium Onions (sliced finely).
10 Small onion (shallots, sliced thinly).
Curry leaves.
Coconut oil.
Cooking Method

Wash and clean the prawns. Add half of the ginger & garlic and chilli powder. Add turmeric powder, kokum, thengakothu, salt & some curry leaves to the prawns. Mix and marinate well.

Prawn needs only a few minutes of cooking. I remember watching a host family in London cooking paella. The prawn went in to the cooked rice mix and jumped back with it to the dinner plate, ready to eat, in a couple of minutes.

And thus here’s a twist to the original recipe. We mallus (Keralaites are called) like everything cooked well. Also we like coconuts, even when it was accused as poison by other oil lobby. Then it’s important now when coconut is super health food.

So instead of water, I added three tablespoons of thin coconut milk and cooked the marinated

prawns and other ingredients for 5 minutes.

In a separate vessel/ pan heat some coconut oil and add sliced onions and heat till it becomes golden brown. Add remaining ginger & garlic, chilli powder & curry leaves. Add coriander powder & garam masala (if using) and fry till the raw smell goes and oil starts appearing.

Though prawns are not to be over cooked, sliced coconut pieces do well with some cooking. So I separated the prawns and added the half cooked coconut into the mix. Again, I did a mallu thing and added half a cup of thin coconut milk.

Cooked the contents till the mixture became almost thick. Now add the the prawns and mix well in slow heat till we have the right thick consistency of prawns ulathiyathu, truly mallu style.

Serve with rice or roti.

Kerala Prawn Ulathiyath, Slightly Crafted by a Mallu.

3 thoughts on “Kerala Prawn Ulathiyath, Slightly Crafted by a Mallu.

  1. This is yummy. If we remove curry leaves and replace garam masala with konkani masala, then we call it konkani suke (dry) prawns. This tastes heavenly with rice or rice flour bhakri (kind of roti).


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