• Preethi C.Vijay

Prawns Curry Leaves Pepper Masala

Prawns Karuveppillai Milagu Thokku- to put it down in a simple way, this is a typical south indian style prawn thokku, where the masala is freshly ground with curry leaves, pepper, cumin seeds, and fennel seeds.

The curry leaves gives a distinct flavour to the recipe. The masala is dry roasted on slow flame which aids in releasing the flavors without getting burnt.


Prawns 250 gms

Onions 2 finely chopped

Tomato 2 finely chopped

Coconut milk 1/2 cup

Ginger garlic paste 2 teaspoon

Curry leaves 1 sprig

Kashmiri red chilli powder 2 teapoon

Coriander powder 1 teaspoon

Garam masala 1 teaspoon

Salt as needed

Coriander leaves 2 teaspoon chopped

Fennel seeds 1 teaspoon

Oil 5 tablespoons

For the Curry Leaves powder

Curry leaves 1/2 cup

Pepper 1 tablespoon

Cumin seeds 2 teaspoon

Fennel Seeds 1 teaspoon

How to Start

Heat a kadai and dry roast all the ingredients given under "Curry leaves powder" on slow flame and grind it into a fine powder.

Now heat a pan with oil, add fennel seeds and curry leaves. Add finely chopped onions and fry until it turns translucent. Add ginger garlic paste and fry for 3 minutes.

Add the chopped tomatoes, salt and cook until the tomatoes turn mushy. Now add the cleaned prawns and fry for 2 minutes. Add half of the ground powder and fry for a minute.

Add the coconut milk, simmer the flame for 5 minutes. After 5 minutes keep it on high flame, add the remaining curry leaves powder and roast the prawns until the desire consistency is reached.

Add garam masala and coriander leaves, give it a good mix.

Serve hot with rice.

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