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Kerala-style river prawns

Kerala-style river prawns

Main dishes

A Kerala dish: large prawns cooked with shallots, ginger, garlic, green chili peppers, tomatoes, curry leaves, and mustard seeds, in a freshwater broth.

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Recipe from Plutus, Vibitha vijay, Manojk and 1 other contributors, adapted by Recette de cuisine · · updated on

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The attu conjee is a large shrimp found in the rivers and lagoons of Kerala. When prepared in the traditional way, it is a delicious dish.

Ingredients and directions

  • Prep time15 min
  • Cook time20 min
  • Total35 min
  • DifficultyEasy
  • CostModerate
  • Cooking methodfrying pan
  • Estimated cost$13.24 $3.31 / serving Estimated price; varies by store.

Ingredients

4 people
  • $9.36
  • $1.65
  • $0.36
  • $1.68
  • $0.03
  • $0.13
  • $0.03

Prices from US supermarkets.

Directions

  1. Heat some oil in a frying pan and add the mustard seeds.
  2. Add the curry leaves, shallots, green chilies, ginger, and garlic, and cook until the shallots are softened.
  3. Add the tomato and let it melt. ≈ 3 min
  4. Add the shrimp, season with salt, pour in a little water, and cover. ≈ 2 min
  5. Cook until the shrimp are pink and the sauce has thickened. Serve with rice.

The bill

Kerala-style river prawns

  • 500 g of large freshwater prawns (or prawns)$9.36
  • 10 finely chopped shallots$1.65
  • 4 cloves of garlic, minced$0.36
  • 1 chopped tomato$1.68
  • 1 teaspoon of mustard seeds$0.03
  • 2 tablespoons of oil$0.13
  • salt$0.03

Total$13.24

that's $3.31 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 500 g of large freshwater prawns (or prawns)
  • 10 finely chopped shallots
  • 1 piece of grated ginger
  • 4 cloves of garlic, minced
  • 2 green chili peppers, slightly wilted
  • 1 chopped tomato
  • One bunch of curry leaves
  • 1 teaspoon of mustard seeds
  • 2 tablespoons of oil
  • salt
  • A little water

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