Prawn Podimas brings together tender prawns and fresh coconut in a spice-filled celebration. I first tried this dish at my friend’s home in Kerala, and I was hooked. The combination of fresh prawns, coconut, and spices creates magic in your mouth. It’s simple enough for weeknight cooking but special enough for guests.
About the Recipe
This recipe transforms simple prawns into something extraordinary. The secret lies in chopping the prawns finely – this helps them soak up all the wonderful spices. The grated coconut adds sweetness and texture, while the blend of spices creates layers of flavor that’ll make your taste buds dance.
Why You’ll Love This Recipe
You’ll love how quick and easy this dish is to make. The ingredients are simple but work together beautifully. The coconut oil adds authentic flavor, while the mix of mustard, cumin, and fennel seeds creates an amazing aroma. It’s not too spicy but packed with flavor, and you can adjust the heat to your taste.
image via YouTube
Cooking Tips
– Chop the prawns into small, even pieces for quick cooking
– Don’t overcook the prawns – they’ll become tough
– Toast the spices until fragrant but not burnt
– Add the coconut at the very end to keep its fresh taste
– Use fresh curry leaves if possible – they make a big difference
Serving and Storing Suggestions
Serves 4-6 people as a side dish. Total prep and cooking time is 30 minutes. Serve hot with rice or roti. Leftovers can be stored in the fridge for up to 2 days. Reheat gently to maintain the texture.
Similar Recipes
- 1. Crab Masala
- 2. Fish Podimas
- 3. Coconut Shrimp Curry
Nutrient Benefits
Prawns are high in protein and low in calories. They provide omega-3 fatty acids, vitamin B12, and iron. The spices offer antioxidants, while coconut adds healthy fats and fiber. This dish is naturally gluten-free and rich in minerals.
Prawn Podimas
Ingredients
- 5 tbsp Coconut Oil
- 1/2 tsp Mustard Seeds
- 1/2 tsp Cumin Seeds
- 1/2 tsp Fennel Seeds
- 2 Green Chillies
- 2 Shallots (Finely Chopped)
- 5 cloves Crushed Garlic
- Curry Leaves (Few)
- Salt to Taste
- Coriander Leaves (Few)
- 1 tsp Red Chilli Powder
- 1/2 tsp Turmeric Powder
- 300 gms Prawns
- 1/2 cup Grated Coconut
Instructions
- Clean and wash the prawns thoroughly.
- Finely chop them and keep it aside.
- Heat a pan under medium flame.
- Add the coconut oil and heat it.
- Temper the mustard seeds, cumin seeds, fennel seeds, and chopped green chillies.
- Add the shallots, garlic and curry leaves and fry them.
- When the shallots turn golden brown, add the red chilli powder, turmeric powder, and salt.
- Add the prawns and mix well.
- Reduce the flame to low and allow them to cook.
- When the prawns are cooked, add the grated coconut and coriander leaves.
- Mix gently and remove from fire.
- Serve as a side dish.
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Frequently Asked Questions
Can I use frozen prawns?
Yes. Just thaw them completely and pat dry before chopping. Fresh prawns give the best flavor, but frozen work well too.
How spicy is this dish?
It’s moderately spicy. You can adjust the heat by changing the amount of green chilies and red chili powder.
Can I make this ahead of time?
Best served fresh, but you can prepare it up to 2 hours ahead and reheat gently before serving.
