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Spicy Prawn Curry | Kanthari Prawns 3 October 2026 at 07:55

Spicy Prawn Curry | Kanthari Prawns

By: Urvi Dalal

3 October 2026 at 07:55

This Spicy Prawn Curry uses a special chilli called kanthari from Kerala, India. Also known as kanthari prawns, this prawn curry recipe uses just a handful of ingredients and is ready before you know it!

If you are a fan of spicy food, then this Spicy Prawn Curry needs to be on your list! Traditionally made with Kanthari chillies, a special type of chilli from the South Indian state of Kerala, this prawn curry is supposed to be hot and spicy. In this prawn curry recipe, I have replaced Kanthari chillies with regular green chillies as they’re more easily available. The spiciness of this curry is then balanced with coconut milk. The result is a dish that’s spicy, nutty, rich, and so, so flavorful.

This dish comes together really quickly and calls for minimal ingredients, but the flavors are rustic and simply out of this world! We love eating this Kerala style prawn curry with neer dosa and appam, but it tastes really good with just steamed rice too.

jump to section: spicy prawn curry

Ingredients for Chilli Garlic Chicken

Prawn: I have used large frozen prawns or shrimp, which are cleaned and deveined. You can use fresh prawns too if you prefer

Chillies: This recipe traditionally uses kanthari chillies, a special, very spicy variety from the South Indian state of Kerala. But since they’re difficult to source, I have used a lot of regular green chillies to achieve the same spiciness

Spices: Turmeric powder, pepper powder, fennel seeds for flavor and color

Aromats: Sambar onions (you can use diced regular onions), lots of garlic and ginger form the base of this spicy prawn curry

Curry leaves: For an earthy freshness and that authentic South Indian flavor

Oil: I have used coconut oil for that authentic flavor. If you don’t have it, sub it for any oil of choice. Ghee works well too

Coconut milk: To balance out the spice and add richness and creaminess. I have used canned coconut milk, but homemade, thick coconut milk works just as well

Coconut: Coconut slices for texture and a lovely nutty flavor in every bite

Frequently Asked Questions

Can I use fresh prawns for this curry?

Yes, you can. I prefer to use frozen prawns as I don’t live near a coast. But if you have access to good quality, freshly sourced fresh prawns, you can absolutely use them.

Can I use regular onions instead of sambar onions?

Yes. Sambar onions (shallots) have a slightly sweeter, more intense flavour, but you can substitute them with finely chopped red or yellow onion if needed.

Can I make this prawn curry without coconut milk?

The coconut milk gives the curry its creamy texture, so I recommend using it. If you prefer a lighter curry, you can reduce the quantity slightly, but the consistency will be thinner.

How do I know when the prawns are cooked?

Prawns cook very quickly. They are done when they turn pink and opaque and curl into a loose C shape. Avoid cooking them for too long or they can become rubbery.

Can I use small prawns instead of large prawns?

Yes, but keep an eye on the cooking time as smaller prawns cook faster.

Richa’s Top Tips

Don’t skip the mortar and pestle. The coarse crushing of green chillies, ginger, garlic and sambar onions is what gives this curry its rustic texture and really helps all those flavours come together.
Keep the paste coarse rather than making it completely smooth. You want little bits of onion and garlic throughout the curry.
Cook the coconut slices until lightly golden. This adds little bursts of toasted coconut flavour to the curry, so don’t rush this step.
Saute the crushed paste on low heat. It only needs a minute or two, but this helps take away the rawness of the garlic and onions without burning them.
Don’t overcook the prawns. They only need a few minutes. As soon as they’re pink and opaque, move on to the coconut milk.
Add the coconut milk right at the end. Once it comes to a boil, take the curry off the heat. Prolonged boiling can make coconut milk lose its lovely creamy texture.
Taste before serving. Depending on how spicy your green chillies are, you may want to adjust the salt or add a little more coconut milk to mellow the heat.

Serving Ideas

This curry is perfect with something simple that can soak up all that creamy coconut gravy. Serve it with:

Steamed rice for an easy everyday meal
Jeera rice when you want a little extra flavour
Ghee rice for a richer combination
Coconut rice if you want to lean into the coconut flavours
Appam for a South Indian-style meal
Idiyappam to soak up the curry
Kerala parotta for a slightly indulgent pairing
Neer dosa for a soft, delicate option that works beautifully with the coconut-based curry
Chapati or roti for an easy weeknight dinner

Storage Tips

Fridge: This curry is best eaten fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Let the curry cool completely before refrigerating it.
Reheat: When reheating, warm it gently over low heat until just heated through. Try not to boil it vigorously, as the prawns can become tough and the coconut milk can split.
Freeze: I wouldn’t recommend freezing this curry after adding the coconut milk. The texture of the coconut milk can change when frozen and thawed, and the prawns may also become a little rubbery.

Customisation Ideas

Make it less spicy: Reduce the green chillies, especially if yours are particularly hot. You can also add a little extra coconut milk to mellow the heat.
Add vegetables: Add a handful of sliced bell peppers, spinach or tender coconut pieces for a slightly different version.
Use fish instead: You can use firm boneless fish pieces in place of prawns, adjusting the cooking time depending on the fish.
Add a little tang: If you like a slightly tangier curry, finish it with a small squeeze of lime juice after taking it off the heat.

spicy prawn curry served on top of steamed rice

If you love a good prawn curry that’s big on flavour but doesn’t need a long list of ingredients, this Kanthari Prawn Curry is one to try. The combination of fiery green chillies, crushed ginger and garlic, toasted coconut, curry leaves and creamy coconut milk makes every spoonful so flavourful, while the prawns cook in just a few minutes.

I love serving this with something simple like steamed rice, appam or neer dosa so that nothing gets in the way of that delicious coconut gravy. It’s quick enough for a weeknight dinner but feels special enough to make when you’re craving a proper South Indian-style meal.

Watch Kanthari Prawn Curry Recipe Video

Spicy Prawn Curry | Kanthari Prawn Curry

Course Main Course

Cuisine Indian

Diet Halal

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 3 servings

Calories 529kcal

Author Richa

Ingredients

250 grams large cleaned and deveined prawns approx. 28-30 prawns
8 green chillies
1 inch ginger
8 garlic cloves
20 sambar onions
1 ½ tablespoons coconut oil
½ teaspoon fennel seeds saunf
2 sprigs curry leaves
¼ cup fresh coconut slices
½ teaspoon salt
¼ teaspoon turmeric powder
½ teaspoon crushed pepper
¾ cup coconut milk

Instructions

Crush green chillies, ginger, garlic, sambar onions to a coarse using mortar and pestle.
Heat oil in a pan, add fennel seeds and once they splutter, add curry leaves and coconut slices and saute for 2-3 minutes till they turn light golden. Add crushed paste, turmeric & pepper powder and saute on low for 1-2 minutes till the onions turn golden.
Add prawns, salt and saute for a few seconds on medium and cook covered for 3 minutes on low till the prawns are cooked and turn pink.
Add coconut milk, mix well, bring to a boil, take off the heat and serve.

Video

Nutrition

This article was researched and written by Urvi Dalal.

The post Spicy Prawn Curry | Kanthari Prawns appeared first on My Food Story.

My Food Story
Bisi Bele Bath | Bisibelabath Recipe 20 August 2026 at 07:29

Bisi Bele Bath | Bisibelabath Recipe

My Food Story

By: Urvi Dalal

20 August 2026 at 07:29

Bisi Bele Bath is a delicious rice and lentil dish from Karnataka in South India. It’s comforting, comes together with everyday ingredients, and tastes like comfort and hug in a bowl.

freshly made bisi bele bath still in the kadai

Whenever the weather turns rainy, I immediately want to whip up something warm and comforting. While pakoras and soups will always be favorites, you need to try this bisi bele bath recipe the next time. It’s a simple, one-pot dish from Karnataka, India and is made using rice, lentils, veggies, and finished with an aromatic tempering.

The main flavor of this dish comes from a special spice blend called bisi bele bath powder and it’s unlike anything you’ve tasted before. For convenience and ease, I have used a store-bought bisibelabath masala, but you can easily make yours from scratch at home. Serve this delicious rice dish with papad or potato chips for a soul-satisfying meal.

jump to section: Bisi Bele Bath

Bisi Bele Bath Ingredients

Rice: I have used jeera samba rice for this recipe, but you can use any short-grained variety you like

Dal: We use toor dal as the main lentil. But this recipe also uses chana and urad dal in the tempering for a nutty flavor and texture

Veggies: Sambar onions, tomatoes, carrots, capsicum, beans, and green peas for flavor and texture
Spices: Mustard and cumin (jeera) seeds, along with hing (asafetida), turmeric powder, and red chilli powder add warmth, color, and flavor to our bisi bele bath

Bisi Bele Bath Masala: The MVP of this recipe and the ingredient responsible for that authentic taste. I have used a store-bough bisi bele bath masala, but you can make yours at home too

Cashew nuts: Split in half, for added crunch and texture

Dessicated coconut: Adds a lovely, nutty flavor to the dish

Herbs: Lots of fresh curry leaves and coriander leaves for an earthy fresh flavor

Tamarind extract: To add brightness, tang, and that authentic Karnataka flavor

Jaggery: To balance out the tang tamarind and add a subtle sweetness

Ghee: The fat of choice to cook this dish in. It adds a beautiful richness and aroma. You may replace it with oil, but it will change the flavors slightly

Frequently Asked Questions

What is the difference between sambar rice and bisi bele bath?

Sambar rice is from Tamil Nadu and is a preparation of rice, lentils, and veggies using sambar powder as its primary spice mix. Whereas Bisi Bele Bath uses a special Bisi Bele Bath masala that gives it a deeper, more complex flavour with hints of spices, coconut and tamarind. Bisi Bele Bath is also typically softer and more porridge-like in consistency.

What is the difference between khichdi and bisi bele bath?

Khichdi is usually a simple, mildly seasoned combination of rice and dal, while Bisi Bele Bath is much more flavourful, made with vegetables, tamarind and a distinctive spice blend called Bisi Bele Bath masala. Bisi Bele Bath also has a more complex, spicy-tangy flavour and is traditionally served with a tempering and ghee.

Is bisi bele bath healthy?

Yes, this dish can be a healthy and balanced meal. It combines rice and toor dal for carbohydrates and plant-based protein, while the vegetables add fibre, vitamins and minerals. The amount of ghee or oil can affect its overall calorie content, so using it in moderation can make the dish lighter while still keeping it flavourful.

Is bisi bele bath spicy?

Bisi Bele Bath is typically mildly to moderately spicy, but you can adjust the heat by increasing or decreasing the amount of chilli powder in the dish.

Richa’s Top Tips

Cook the rice and dal until very soft. Bisi bele bath is supposed to have a slighty mushy, porridge-like consistency. So it’s important to overcook the rice and lentils a little bit.
Add the tamarind gradually. Tamarind gives the dish its lovely tang, but the amount needed can vary depending on how concentrated your tamarind is. Taste and adjust as you go.
Don’t skip the tempering. A final tempering of ghee, mustard seeds, curry leaves and other spices adds so much flavour and aroma to the finished dish.
Let it rest before serving. Give it a few minutes to sit after cooking. This allows the flavours to come together and gives the rice and dal time to absorb the masala.

Storage Tips

Fridge: Bisi Bele Bath keeps well in the refrigerator for 3 to 4 days. Allow it to cool completely before transferring it to an airtight container and refrigerating.

Reheat: It will thicken as it cools, so add a splash of water when reheating. Reheat it gently on the stovetop or in the microwave, stirring occasionally, until piping hot.

Freeze: You can also freeze this dish for up to 1 month, although the texture may be slightly softer after thawing.

Serving Ideas

Bisi Bele Bath is delicious on its own, but a few simple accompaniments make it even better.

With a crunchy side: Boondi, potato chips, papadam make for the perfect crunchy accompaniment to this comforting rice dish.
A cooling accompaniment: You can also serve this with a bowl of freshly set curd, some vegetable or cucumber raita, or even a refreshing cucumber salad.
Drizzle some ghee: A generous dollop of ghee just before serving adds a ton of flavor and I highly recommend it!
For a more traditional meal: Serve alongside a few vegetable sides (like this onion potato sabzi, or karela fritters, or any other sabzi you like), pickle, and crunchy papad.

bisi bele bath topped with boondi and served on a plate lined with banana leaf

You need to make this bisi bele bath just once to fall in love with it and add it to your dinner rotation. It’s comforting, warming, hearty, wholesome, and so so delicious. If you make this recipe, DM me your pictures or tag me in stories over on my IG @my_foodstory ❤️

Watch Bisibelabath Recipe Video

Bisi Bele Bath | Bisibelabath

Bisi Bele Bath is a delicious rice and lentil dish from Karnataka in South India. It’s comforting, comes together with everyday ingredients, and tastes like comfort and hug in a bowl.

Course Main Course

Cuisine Indian, South Indian

Diet Vegetarian

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 8 people

Calories 183kcal

Author Richa