Non Veg Recipes

Prawn Curry With Raw Bananas (Kerala Style)

 

Prawn Curry With Raw Bananas (Kerala Style)

Welcome to my culinary journey through God’s Own Country - Kerala, where every recipe tells an interesting story, and every flavor sparks a wonderful memory.
I am excited to share with you a beloved specialty from my state, Kerala - 
Prawn Curry With Raw Bananas (Nendran variety) also known as Prawn Theeyal in Kerala.
This curry is a true delight for seafood enthusiasts and embodies the essence of Kerala’s vibrant and comforting cuisine. The union of succulent prawns and raw bananas creates a unique and memorable harmony of flavors. As the prawns soak in the lush, creamy coconut sauce, the earthy flavor of the Nendran bananas adds a delectable depth that elevates with each bite.
To complete this dish, a subtle hint of tamarind weaves through, lending a refreshing tang that balances the richness of the curry.
Join me as we dive into the heart of this heavenly Kerala-style Prawn Curry and discover the joy of cooking and savoring this truly special dish!
The Magic of Spices
Prawn Curry or Prawn Theeyal is a wonderful example of Kerala-style cuisine. It often consists of coconut, curry leaves, and spices like turmeric powder, red chilli, and coriander seeds. In Kerala, prawns and Nendran bananas are locally sourced, as the coastal region has an abundance of fresh native produce. The combination of these ingredients creates a rich and flavourful dish.
Raw Nendran Bananas
Raw bananas add a great texture and help in balancing the spices used in the curry. Their firm and starchy texture allows them to absorb the robust flavors of the prawn curry. Raw bananas are a staple ingredient in Kerala cuisine, offering versatility and depth to various recipes.
The Prawn Curry’s unique appeal lies in its combination of fresh and juicy prawns. Small to medium-sized prawns are recommended, as large prawns with their meaty texture can overpower the delicate balance of flavors that this curry embodies. 
What makes this flavorful curry so special
The Prawn Curry’s unique appeal lies in its combination of fresh and juicy prawns. Small to medium-sized prawns are recommended, as large prawns with their meaty texture can overpower the delicate balance of flavors that this curry embodies. 
The Delightful Ingredients
Raw Nendran Bananas are sliced into cubes and added to the curry to lend a hearty texture. Once cooked, these bananas absorb the rich flavors of the prawns and spices, creating a harmonious blend that is both delicious and satisfying.
Coconut is a quintessential ingredient in Kerala cuisine, as it lends a rich and creamy texture and enhances the overall flavor of the curry.
A blend of spices, such as mustard seeds, turmeric, fenugreek seeds, coriander seeds, and chilli powder, infuses the curry with earthy warmth and complexity.
For that touch of tanginess, Tamarind pulp is added, brightening the curry and extending its shelf life. 
Shallots lend their sweet, peppery notes to the curry, tying everything together. The finishing touch of seasoned shallots elevates the curry to a new level.
Coconut oil is the heart and soul of the region’s cuisine. Its unique, slightly nutty flavor adds depth and character to the curry. A drizzle of coconut oil at the end of the preparation elevates the flavors, making it smooth and flavorful.
Curry leaves add a distinctly Kerala touch, enhancing the curry’s flavor and aroma.
Why is this dish a must-try for seafood lovers
The Prawn Curry offers a perfect harmony of flavors characteristic of Kerala's culinary traditions. It is a great comforting meal. The creamy coconut and the hearty raw banana make this a comfort food, especially when paired with steamed boiled red rice or traditional Kerala appams (pancakes) or idiyappam (string hoppers). Besides this, the curry has raw bananas as a great source of dietary fiber, vitamins, and potassium, making it healthy and nutritious.
The Prawn Curry perfectly exemplifies how Kerala’s cuisine blends seafood, vegetables, and aromatic spices into a well-balanced, mouth-watering dish. This dish is a must-try for anyone eager to explore Kerala's rich and nuanced culinary heritage.
Print Recipe
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Course Dinner Recipe, Lunch Recipe, sunday special
Cuisine Indian, Kerala Cuisine, south indian cuisine
Servings 4 people

Equipment

  • 1 Deep Pan
  • 1 Medium-sized pan
  • 1 Seasoning pan

Ingredients
  

  • 500 gms Fresh prawns
  • 1 no. Raw Nendran Banana
  • 1 tsp Turmeric powder
  • 2 tsp Chilli powder
  • 1 tsp Salt
  • ½ tsp Roasted fenugreek powder
  • 1 tbsp Tamarind pulp/paste

For Grinding

  • 2 cups Grated coconut
  • 1 tbsp Coriander seeds
  • 3 nos. Shallots

For Seasoning

  • 1-2 tbsp Coconut oil
  • 1 tsp Mustard seeds
  • 2 nos. Dry red chillies
  • 3 nos. Chopped shallots
  • 10-15 nos. Curry leaves

Instructions
 

Prawn Curry Preparation

  • Devein the prawns and wash them thoroughly. Marinate the prawns in turmeric, red chilli powder, and salt for 15 minutes.
    Wash and chop Nendran Banana into cubes. (It is optional to remove the skin of the banana. I prefer to leave it on. Wash the banana cubes in turmeric water to eliminate the sticky substance that raw bananas may have. 
  • For the tamarind pulp, take a small lemon-sized piece of tamarind and soak it in warm water for 15 minutes. Once soaked, squeeze out the pulp and set it aside.

Coconut mixture

  • Heat one tablespoon of coconut oil in a medium pan until warm. Add two cups of grated coconut and fry it on low heat, stirring continuously to prevent sticking to the bottom of the pan.
    Next, add three shallots and one teaspoon of coriander seeds to the coconut. Stir the mixture on low flame until the coconut turns light golden brown. 
    Once done, switch off the stove and allow the roasted coconut to cool. 
    When cooled, grind the mixture into a fine paste, adding water as needed. Set the paste aside.

Cooking the Prawn Curry

  • Transfer the marinated prawns to a deep pan with half a cup of water. Slow cook for 10 to 15 minutes, until the prawns are cooked. 
    Meanwhile, take a medium-sized pan, and cook the raw bananas until tender. Transfer the cooked bananas to the prawn curry and blend.
    In the next step, incorporate the ground coconut mixture into the curry. Mix well and simmer for 1 minute. Next, add tamarind pulp to the curry, and let it simmer for 1 minute. Mix well and simmer for another 1 minute.

Seasoning in a small pan

  • Heat some coconut oil in a small seasoning pan. Add mustard seeds and allow them to splutter. Toss in some dried red chilies, followed by chopped shallots. Saute until they are translucent. Add curry leaves and mix well to combine. 
    Pour this seasoning over the prawn curry, then sprinkle half a teaspoon of roasted fenugreek powder over the curry and blend everything. For an aromatic finish, drizzle some fresh coconut oil over the curry.
    Serve hot with rice for a delightful meal!

Notes

Notes & Tips
Fresh or Cold Storage Prawns?
 If fresh prawns are unavailable, cold-storage prawns can be used.
To achieve the best flavor and texture, thaw the prawns before cooking.
Adjust the heat level of the spices as per your taste.
Spices such as red chili powder can be reduced or increased to suit your personal preference, mild or fiery!
Watch the cooking time
Prawns cook very quickly. Be cautious not to overcook or undercook them.
 
Keyword comfort food, creamy, curry, curry leaves, earthy, flavours, ground spices, Prawns, Raw Bananas, tang, turmeric powder