Naadan Prawns and Plantain Curry



  1. Raw banana – 1 number big or 2 numbers small; cut into 1″ pieces
  2. Prawns – 250-500 grams; shelled, deveined and cut into half from the middle if big
  3. Greenchilly –  1 number; slit
  4. Kashmiri chilly powder – 2 tsps.
  5. Turmeric powder – 1/2 tsp.
  6. Salt to taste
  7. Kudampuli/Kokum – 2 big pieces soaked in 1/2 cup of hot water
  8. Water – 1.5 cups + 1 cup; divided

For the coconut paste:-

  1. Coconut oil – 1 tbsp.
  2. Grated coconut – 1.5 cups
  3. Shallots – 4 numbers; sliced
  4. Garlic – 2 big cloves
  5. Ginger – 1 tsp.
  6. Curry leaves – a few
  7. Kashmiri chilly powder – 1 tsp.
  8. Turmeric powder – 1/2 tsp.
  9. Pepper powder – 1/2 tsp.
  10. Water as needed

For tempering:-

  1. Coconut oil – 1 tbsp.
  2. Mustard seeds – 1 tsp.
  3. Shallots – 1/4 cup; thinly sliced
  4. Curry leaves – a few
  5. Dry red chillies – 2 numbers


  1. For the coconut paste, heat 1 tbsp. of coconut oil in a wok. Add the grated coconut,  shallots, curry leaves, ginger and garlic and fry till the coconut changes colour slightly. Stir in the turmeric, chilly and pepper powders and cook for a minute on low heat. Grind the roasted coconut to a very smooth paste adding enough water as required.
  2. Combine the plantain, chilly powder, turmeric powder, greenchilly, kokum along with the water it was soaked in, 1.5 tsps. of salt and 1.5 cups of water in a manchatti. Bring the mixture to a boil and cover cook on low heat for 30 minutes or till the plantain pieces are almost cooked through. Bring the gravy to a rolling boil, lower heat and now add the prawns. Cook further for 15 minutes till the prawns are cooked and almost 3/4th of the water has evaporated. Add the ground coconut paste and 1 cup of water. Bring the curry to a boil. Cook on medium heat for 5-7 minutes or the raw taste of the coconut paste goes.
  3. Finally, heat 1 tbsp. of oil in a wok. Add mustard seeds and allow them to splutter. Stir in the sliced shallots, curry leaves and dry red chillies and cook till the shallots turn golden brown in colour. Pour this over the curry.
  4. Serve this curry with Rosematta rice.
This entry was posted in Lakshmi Nair recipes, snacks, Traditional Kerala dishes. Bookmark the permalink.

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