Prawn Thoran with Rice

Name: Prawn Thoran with Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 servings
Cuisine: Indian (Kerala)
Ingredients: Small/medium prawns, shelled and cleaned: 400 g; Fresh grated coconut: 100 g; Shallots: 80 g, chopped; Garlic: 4 cloves, minced; Green chillies: 3, chopped; Turmeric: ½ tsp; Red chilli powder: 1 tsp; Mustard seeds: 1 tsp; Curry leaves: 2 sprigs; Coconut oil: 2 tbsp; Salt: 1 tsp; Thoran should be dry — avoid adding water at any stage; the prawns release enough moisture.; Use baby prawns (kadal chemmin) for the most traditional result.; The coconut must be freshly grated — pre-shredded has too low a moisture content.; Works as both a main dish with rice and a side with sambar.

🍗 Non-veg🌾 Gluten-free📊 Easy

Small prawns stir-fried dry with shredded coconut, shallots, turmeric, and curry leaves — the thoran technique producing a moist yet non-gravy dish that is the perfect side to steamed red rice.

⏱️15 minPrep

🔥15 minCook

🕒30 minTotal

🍽️3Serves

🧺 Ingredients

👩‍🍳 How to make Prawn Thoran with Rice

Heat coconut oil.
Splutter mustard seeds.
Add shallots, garlic, green chillies; sauté until shallots are soft, about 3 min.
Add curry leaves.
Add prawns, turmeric, chilli powder, and salt.
Stir-fry on medium-high 3–4 min until prawns turn pink and curl.
No water needed.
Add grated coconut.
Mix well; cover and cook on low 2 min.
Uncover; stir-fry 2 min until coconut is lightly toasted and the mixture looks dry and fluffy.

📖 Cultural notes

|---|---|---|---|---| | 255 kcal | 26 g | 8 g | 14 g | 3 g | Thoran is Kerala's signature stir-fry technique, applied to vegetables and seafood alike. Prawn thoran is ubiquitous in Kerala homes, especially in coastal districts of Alappuzha and Ernakulam, where small prawns are sorted from the catch and kept for household cooking while larger ones are sold at market. ---

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