Konju Varutharaccha Curry Recipe | Just 10 Easy Steps.

Konju Varutharaccha Curry is a traditional seafood dish hailing from the southern coastal region of Kerala, India. The name “Konju Varutharaccha Curry” translates to “prawns cooked with roasted spices” in Malayalam, the local language of Kerala. This curry is renowned for its aromatic flavors and rich, coconut-based gravy.

To prepare Konju Varutharaccha Curry, fresh prawns are marinated with a blend of spices, including turmeric, red chili powder, coriander, and black pepper. The prawns are then sautéed in a pan until they turn golden brown and are set aside.

The curry base is prepared by roasting and grinding a combination of coconut, shallots, garlic, ginger, and spices such as fennel seeds, cinnamon, and cloves. This paste is cooked in a separate pan with a splash of coconut oil until it turns fragrant and releases its flavors. Tamarind pulp or kokum is often added for a tangy element.

Once the paste is cooked, it is combined with the sautéed prawns, along with some water or coconut milk to achieve the desired consistency. The curry is simmered on low heat until the flavors meld together, creating a luscious and savory dish.

Konju Varutharaccha Curry is typically served hot with steamed rice, appam (rice pancakes), or roti (Indian bread). It is appreciated for its tantalizing blend of spices, creamy coconut base, and succulent prawns, making it a popular choice for seafood lovers and a highlight of Kerala cuisine. Here is a step-by-step recipe to guide you through the process of preparing this mouthwatering curry:

Ingredients Konju Varutharaccha Curry:

To make Konju Varutharaccha Curry, you will need the following ingredients:

• 500 grams of prawns (cleaned and deveined)
• 1 cup grated coconut
• 2 onions (finely chopped)
• 2 tomatoes (finely chopped)
• 2 green chilies (slit)
• 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 tablespoon red chili powder
• 1 teaspoon coriander powder
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon mustard seeds
• A few curry leaves
• 2 tablespoons coconut oil
• Salt to taste

Step By Step Instructions Of Patrode Recipe:

Step 1: Roast the Coconut

Heat a pan on medium heat and add the grated coconut to it. Roast the coconut until it turns golden brown, stirring constantly to prevent burning. Once roasted, remove the coconut from the pan and set it aside to cool.

Step 2: Grind the Coconut

Once the roasted coconut has cooled down, transfer it to a blender or a food processor. Grind it into a smooth paste by adding a little water. Set the ground coconut paste aside for later use.

Step 3: Prepare the Masala

In the same pan, add a tablespoon of coconut oil. When the oil is hot, add the fennel seeds and mustard seeds. Allow them to splutter. Then, add the chopped onions and sauté until they turn translucent.

Step 4: Add the Spices

Once the onions are cooked, add the ginger-garlic paste and green chilies. Sauté for a minute until the raw smell disappears. Next, add the turmeric powder, red chili powder, and coriander powder. Mix well and cook the spices for a couple of minutes.

Step 5: Add the Tomatoes

Add the chopped tomatoes to the pan and cook until they become soft and mushy. Stir occasionally to prevent sticking. The tomatoes will lend a tangy flavor to the curry.

Step 6: Add the Prawns

Now, it’s time to add the cleaned and deveined prawns to the pan. Mix well with the masala, ensuring that the prawns are coated evenly. Cook for a few minutes until the prawns turn opaque and are partially cooked.

Step 7: Add the Coconut Paste

Pour the ground coconut paste into the pan, along with some water. Stir well to combine the masala and coconut paste. Adjust the consistency of the curry by adding more water if required. Season with salt according to your taste.

Step 8: Simmer and Cook

Bring the curry to a gentle simmer. Cover the pan with a lid and let the curry cook on low heat for about 10-15 minutes. This will allow the flavors to meld together and the prawns to fully cook.

Step 9: Tempering

In a separate small pan, heat the remaining tablespoon of coconut oil. Add the curry leaves and sauté them until they turn crispy. Pour this tempering over the prepared Konju Varutharaccha Curry.

Step 10: Serve and Enjoy

Your Konju Varutharaccha Curry is now ready to be served. Garnish it with some fresh coriander leaves and serve it hot with steamed rice, appam, or roti. The rich flavors of the roasted coconut and spices will make this curry a delightful treat for your taste buds.

Enjoy the aromatic and flavorful Konju Varutharaccha Curry with your loved ones!