5 South Indian Prawn Recipes You Cannot Miss

South Indian cuisine has given us a variety of dishes to savour. From simple idli for a light breakfast to fiery chicken Chettinad for a wholesome lunch, these dishes have made our daily meals more indulgent. Mainly covering five states, namely, Karnataka, Andhra Pradesh, Tamil Nadu, Telangana and Kerala, South Indian cuisine is very versatile. Rice and coconut being staple, this cuisine has numerous options for both vegetarians and non-vegetarians. 

The menu of this cuisine has also not failed to impress seafood lovers. It has got some mouth-watering coastal delicacies like Malabari fish curry, Andhra crab masala and Konkani grilled fish that are cooked with delicious flavours, from locally-sourced ingredients. The cuisine has also gifted us with a variety of prawn dishes, that not only satisfies our palate but also adds nourishment, as prawns are rich in nutrients like calcium, Vitamin A and C. 

Here are five of the best prawn recipes from South India that are worth trying: 

1. Royallu Mudda Kura 

This delicious delicacy from Andhra Pradesh made with prawns      and aromatic spices like curry leaves, poppy seeds and cinnamon, goes well for lunch as well as dinner. Easy to prepare, it is mostly paired with steamed rice. Just marinate deveined prawns in salt, turmeric powder and red chilli and sauté with onion and spices. 

2. Mangalorean Prawn Curry 

An authentic dish from western coast of India, Mangalore gets the perfect layer of tanginess from ingredients like tamarind and kokum. The blend of fresh coconut along with other ingredients, adds an extra flavour to this classic dish. Prepared within minutes, this curry goes well with both rice and roti. 

3. Chettinad Prawn Masala 

Known for its fiery flavours, this cuisine from Chettinad region of Tamil Nadu also has an aromatic and super delicious prawn recipe. Made with numerous spices, this traditional and authentic dish can tickle every inch of your taste bud with its bold taste. Just make sure the prawns     are not overcooked. It is usually paired with steamed rice and rasam. 

4. Kerala Prawn Curry 

Also known as chemmeen curry, these Kerala-style prawns      make use of local spices and are cooked in kokum and coconut milk to add flavour to the recipe. This simple and fuss-free dish is perfect for lunch as well as dinner. You can also improvise the recipe by adding spices of your choice. It is traditionally served with rice and appam. 

5. Prawn Pollichathu 

This iconic dish of Malabar cuisine is prepared by combining prawns with a delicious curry, made of ingredients like curry leaves, mustard seeds, tomato and coconut milk. Traditionally served on banana leaf, this smooth and creamy dish is perfect for a wholesome lunch along with hot rice or paratha.  


For Marination: 

  • 6 prawns     
  • Chilli powder as per requirement 
  • Turmeric powder as per requirement 
  • Salt as per taste 
  • Few drops of lime juice 
  • 2 tsp coconut oil

For Masala: 

  • 3 tsp coconut oil 
  • 1/4 tsp mustard seeds 
  • 1/4 tsp fenugreek seeds 
  • 5-6 curry leaves 
  • 2 slit green chillies 
  • 1 tsp ginger 
  • 1/2 tsp chopped garlic 
  • 1/2 chopped onion 
  • 10 shallots 
  • 1 tbsp coriander powder 
  • 1 tsp red chilli powder 
  • 1/4 tsp crushed black pepper 
  • 1/4 tsp turmeric powder 
  • 1/2 tomato (chopped) 
  • 1/2 cup fish stock 
  • 1/4 cup coconut milk 
  • Salt to taste  


  • Marinate prawns in a mix of chilli powder, turmeric, salt & lime juice, keep for ten minutes. 
  • Heat oil in pan and sauté the marinated prawns on a low flame for five minutes. Once done, keep aside. 
  • Then heat oil in the same pan and crackle mustard, fenugreek seeds. 
  • Add curry leaves followed by rest of the ingredients and fish stock. Sauté till onions and shallots turn brown color. 
  • Add prawns and cook covered for five minutes. Now remove the lid and cook for another five minutes. 
  • Allow the gravy to reduce to a semi dry consistency.  
  • Cook till the prawns turn dark brown color, then add coconut milk and cook for half a minute. 
  • Finally add salt to taste and serve.

Try all of them and tell us which one is your favourite.