Venad Paal Konju (Chef Pillai Special)

Venad Paal konju is a simple recipe that can be made in no time if you have fresh prawns ready at hand. The prawns are cooked in thick coconut milk, which is then converted to virgin coconut oil as the prawns get cooked. So there is no need to add any extra oil. The prawns are soft, juicy and has the nutty flavours of the coconut. This is Chef Suresh Pillai's recipe that he showcased in his page, I always wanted to try this out because of the simplicity. Am glad that I finally tried this out, all loved it at home. As Christmas is around the corner, do try this out if you are looking for some easy appetizer for Christmas lunch.

Preparation time ~ 15 minutes

Cooking time ~ 15 minutes

Author ~ Julie

Serves ~ 3-4

Ingredients

for marination 

prawns / konju 500 gms, cleaned & deveined

turmeric powder 1/2 tsp

pepper powder 1/2 tsp

chilly flakes 2 tsp

salt to taste

coconut oil 1 tsp

garlic crushed 2 tsp or 5-6 cloves

for cooking

coconut milk 1/2 cup

curry leaves 2-3 sprigs, cut 

coconut oil 2 tsp

ginger julienne 1 tsp

                                           

Watch on YouTube

 

Method

• Wash, clean and de vein the prawns. Drain the water and add the ingredients listed under marination.Crush the garlic and add to the marination, leave marinated for 30 minutes.
• Mix the coconut milk, coconut oil and curry leaves. Keep aside.
• Heat a pan and add the marinated prawns (NO NEED TO ADD OIL). Add as a single layer and cook for 2 minutes. Flip the prawns in the other side and cook another 2 minutes.
• Now add a spoonful of coconut milk mixture. Finally, add the full coconut milk as it gets absorbed.
• Cook the prawns in the coconut milk, adjust salt if needed. Add in the julienne ginger and green chillies (if using).Finally dry up the coconut milk and switch off flame.
• Serve warm as a starter or appetizer. Enjoy !!

NOTES

* You can add 3-4 vertical slit, green chillies along with ginger.

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