Cookd Prawn Pallipalayam
- 15 min
- mild
- Serves 4
Prawn Pallipalayam: prawns cooked with onion, curry leaves and the Cookd Pallipalayam Masala, then coconut chunks. Mild, serves 4, 15 minutes, with video.
Ingredients
Oil2 tsp
Curry leaves2 sprigs
Onion, Finely Chopped1
Cookd Pallipalayam MasalaPrawns500 grams
Water¼ cup
Coconut Chunks¼ cup
Contains: shellfish.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 196kcal | 784kcal |
| Protein | 27g | 106g |
| Carbohydrate | 7.6g | 30g |
| Fat | 6.8g | 27g |
| Fibre | 2.1g | 8.4g |
| Sugar | 2.4g | 9.6g |
Cookd masalas for prawns
Method
Heat oil in a pan. Add curry leaves and onion. Saute until translucent. Add Cookd Pallipalayam Masala and mix. Add the prawns and saute for 2 minutes.
Add water, cover and cook for 3-4 minutes. Open the lid add the coconut chunks, open the lid and cook on high heat till the gravy thickens and reaches the desired consistency.
Before you start
- How long does Cookd Prawn Pallipalayam take?
- 15 minutes from start to finish. That is 5 minutes of preparation and 10 minutes of cooking.
- How many people does Cookd Prawn Pallipalayam serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Cookd Prawn Pallipalayam vegetarian?
- No, it contains meat or fish.
- Is Cookd Prawn Pallipalayam spicy?
- It is mild: 1 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Cookd Prawn Pallipalayam?
- 500 grams Prawns, 25 grams Cookd Pallipalayam Masala, ¼ cup Coconut Chunks, 1 Onion, 2 tsp Oil, 2 sprigs Curry leaves, and a few more listed on this page.
- Do I need a pressure cooker for Cookd Prawn Pallipalayam?
- No, it is cooked in an open pot.
- How many calories are in Cookd Prawn Pallipalayam?
- About 196 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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