Prawns thoran cooked traditionally in an earthen vessel: A nostalgic side-dish

Fresh prawns aka 'konju' taste amazing when they are fried or roasted. However, chefs Sinoy and Rahul vow that prawns are incredibly tasty when they are cooked as 'konju thoran' as well.

For many on the coastal belt of Kerala, it is also a simple, nostalgic dish that reminds them of an aromatic school lunch box, as this has been prepared at homes for a long time.

The bilimbi adds a unique flavour to the dish.

You could also add Malabar tamarind or raw mangoes instead of bilimbi. Check out the pretty simple recipe of prawns thoran. 

Ingredients
1 kg prawns
3 tbsp coconut oil
4 -5 dried chilies
Mustard seeds
Salt as required
6 – 8 shallots
1 onion
1 tsp red chili flakes
1 tsp crushed pepper corns
½ tsp turmeric powder
Bilimbi
½ coconut (grated)

Preparation
Heat coconut oil in an earthen chatty or vessel
Splutter mustard seeds
Sauté red chili flakes, curry leaves and whole shallots
Add the onion and salt too
When the onion turns colour, add chili flakes and crushed pepper
Into it add turmeric powder and cleaned prawns
Add finely chopped bilimbi fruits
Cook without closing the lid as you don’t need too much liquid from the prawns
Do not add water
Add the grated coconut when the prawns are half cooked
Cook until the water from the prawns reduces 
Delicious prawns thoran is ready!