Thursday, 11 October 2012

Prawn ularthu: the syrian christian style - featuring coconut cuts and Gambooge | Kukskitchen

Going to Kerala, my home town, is most existing especially for the yummy home (mum) cooked food we get to eat. My mum always asks me for a list of things I want to eat in advance. My list always always always includes her prawn ularthu with coconut cuts. Ethra thinnalum mathi varilla.

In uk I try to recreate that culinary experience using raw tiger prawns, frozen coconut cuts and kudampuli (Gambooge - wiki yude kripa :] ) brought from Kerala during our last visit.


1 - Prawns (raw) - 500g

Kudampuli - 2 or 3 judging on the time it has spend in ur food cupboard :)

Coconut cuts - 1/2 cup

Curry leaves - 1 sprig

Shallots - 3-4

Garlic - 1 tsp

Ginger - 1 tsp

Red chilli powder - 1 1/2 tsp

Coriander powder - 1 1/2 tsp

Turmeric powder - 1/4 tsp

2 - Mustard seeds - 1 tsp

Coconut cuts - 2 tbsp

Curry leaves

3 - Salt to taste

Oil - 2 tbsp


- Boil (1) with enough salted water till prawns change colour from gray to orange.

- Heat oil in a pan, splutter mustard seeds, add 2 tbsp coconut cuts and fry till ends turn light brown.

- Now add curry leaves followed by the cooked prawn mixture. Taste for sourness and remove kudampuli pieces if you think the curry needs no more sourness. Simmer till all the water disappers.

Serve hot with plain rice and yogurt. Yummm.


Sherin Deepu


  1. yummy n mouthwatering!! I can feel the taste of this this!

  2. Delicious Prawns.. Nice presentation

    Divya's Culinary Journey

  3. Thanks for linking this recipe to my event.

  4. Mouthwatering recipe! Thanks for sharing the recipe and linking it to my mustard seeds event.


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 I'm Sherin, aka kukku. 

An excited mum, a  responsible doctor , a friend's friend , a thankful daughter, a thankful sister and a passionate singer,  an enthusiastic cook, food writer and food photographer . That's me in a nut shell.

A doctor in my day job and a food writer and food photographer by night. I came in to cooking because of the people around me, be it the women in family who are amazing cooks or the men who luv to eat. My son is my best critic. :) Started cooking while I was at school, my first attempt being a sweetie, no surprise there for people who know me. I got interested in cooking more after marriage, as most girls do. My experiments with food blossomed after coming to the UK, where the grocery stores opened up a variety of foodie opportunities for my hungry tum.

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