By Rajlakshmi
February 2, 2026
Sometimes mixing two cuisines can actually bring new flavours to life on a plate. Such is the Kerala prawn pasta recipe. It is tempered in a tadka using all South Indian masalas and then mixed with linguine.
250g of prawns, cleaned and ½ tsp turmeric ½ tsp red chilli powder ½ tsp black pepper powder 3 tbsp coconut oil 1 tsp mustard seeds 2 dried red chillies 10 - 12 curry leaves 5 - 6 garlic cloves 1 green chilli, slit from the middle 1 medium-sized onion, finely chopped 1 large tomato, finely chopped
½ cup coconut milk 1 tsp sugar Salt, to taste 200g linguine Linguine water, as needed ½ tsp lemon juice Fresh coriander and parsley, as needed
Marinate the prawns with turmeric, red chilli powder, pepper and coconut oil. Rest for 10 minutes.
Side by side, boil the linguine. Once boiled, remove from the water. Save the linguine water.
In a pan, heat coconut oil. Add mustard seeds, dried red chillies and curry leaves. Let it splutter. Add garlic, green chilli and onions.
Sauté for a few minutes until fragrant. Add the tomatoes. Cook until it softens. Add coconut milk and some linguine water.
Add the marinated prawns. Cook for 5 - 8 minutes. Add in some salt and sugar for taste.
Add in the linguine gently. Pour a little linguine water and a bit of coconut milk. Cook until everything is perfectly mixed.
Add the lemon juice. Toss the entire mixture a few times. Remove from heat and serve!