Sep 192014

Today I am going to share a popular prawn delicacy of Kerala called chemmeen Thoran.This is prepared using prawn with grated coconut and spice powders. It is easy to make and goes well with rice.This recipe is adapted from chef Lakshmi Nair’s cookery show Kairali TV Magic Oven. 

Prawn Thoran (1)


  1. Prawn/Shrimp/Chemmeen(small size) – 1/2 kg/1 lb
  2. Ginger(chopped) –1 tbsp
  3. Shallots(cut into round pieces) – 1 cup
  4. Green Chilly/Banana Pepper(Thondan Mulaku) – 2
  5. Mustard seeds –1/2 tsp
  6. Dry Red Chilly –2
  7. Curry Leaves
  8. Coconut oil
  9. Salt

For the paste

  1. Grated Coconut – 1 1/2 cup
  2. Green chilly –4
  3. Shallots – 4
  4. Red chilly powder – 2 tsp
  5. Turmeric powder – 1/4 tsp

Prawn Thoran (4)

Prawn Thoran (5)



  1. Grind the items mentioned above for the paste and make a coarse paste.
  2. Heat coconut oil in a manchatti(clay pot) or pan.Add mustard seeds,dry red chilly,curry leaves.once it starts to splutter add chopped ginger,shallots,green chilly or banana pepper and saute well.
  3. Once shallots turn brown in color,add prawn to it and mix well.
  4. Add coconut paste to it.Add 1 cup of water and salt.
  5. Cover and cook on low flame till dry.
  6. Garnish with curry tastes great if you cook in a clay pot.
  7. serve with rice as side dish.

Recipe Source:Magic Oven,Kairali Tv

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Rating: 5.0/5 (2 votes cast)

Posted by prajusha Tagged with: , , , , , ,
Jun 072012

Potato Thoran (1)


  1. Potato(boiled and cut into cubes) – 1 cup
  2. Onion(chopped,medium) –1
  3. Ginger (chopped) – 2tsp
  4. Garlic (chopped) – 1 tsp
  5. Green Chilly(chopped) –2
  6. Grated Coocnut – 1/4 cup
  7. Turmeric powder –1/4 tsp
  8. Mustard seeds – tsp
  9. Cumin seeds – 1tsp
  10. Urad daal –1/4 tsp
  11. Chana daal (kadala parippu) – 1tsp
  12. asafoetida powder –1/4 tsp
  13. Dry red Chilly –2
  14. Curry leaves
  15. Salt
  16. Coconut oil
  17. Coriander leaves

Potato Thoran (2)


  1. Heat oil in a  pan.Add mustard seeds and let it splutter.Add urad daal,cumin seeds,chana dal,dry red chilly curry leaves and once the nice aroma of roasted daal comes ,add chopped ginger,garlic and green chilly.Let it saute for sometime on medium flame.
  2. Add chopped onions and once it turns brown,add turmeric powder,asafoetida powder and mix well.
  3. Finally add potato cubes and salt  to it and stir well.
  4. Add grated coconut and chopped coriander leaves to it and mix well.let it cook for 1 minute and remove from fire.
  5. serve with rice.
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Rating: 3.3/5 (7 votes cast)

Posted by prajusha Tagged with: , , , ,
May 062011

This is a spicy and yummy fish curry which goes great with roti or rice. This recipe is adapted from kairali TV fame Lakshmi Nair’s cook book “Magic oven Pachakavidhikal”.Hope you enjoy it.



  1. Seer fish/Neimeen (cut onto medium slices) – 1/2 kg
  2. Onion(chopped) –2
  3. Tomato(chopped) –2
  4. Garlic paste- 2 tsp
  5. Ginger apste-2 tsp
  6. Turmeric powder-1/4 tsp
  7. Red chilly powder-1/2 tsp
  8. Pepper powder-1/2 tsp
  9. Lime juice-1/2 of a lemon
  10. Kashmiri red chilly  – 10
  11. Green chilly – 2
  12. Cloves –4
  13. cardamom pods –4
  14. Coconut milk –1 cup
  15. Oil
  16. Salt – to taste



  1. Marinate fish pieces with pepper powder and salt and keep aside for 1 hour.Make a fine paste of Kashmiri red chilly.
  2. Heat oil in a pan and fry the fish pieces till golden brown.
  3. In another pan, heat oil and fry chopped onions till brown .Keep aside.
  4. in the same oil, add cloves,cardamom and fry. Add ginger-garlic paste,turmeric powder and saute.once the  smell comes, add Kashmiri chilly paste,red chilly powder,green chilly and saute well.add chopped tomatoes and once it is done, add coconut milk to it.
  5. Add fried onions to it and stir well.Let it boil.
  6. Once it starts to boil, add fried fish pieces and cook on low flame till the gravy is thick.
  7. Finally add lime juice to it and stir.Remove from fire.
  8. Garnish with curry leaves.
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Rating: 3.6/5 (26 votes cast)

Posted by prajusha Tagged with: , , , , ,
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