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Kerala’s tender coconut prawn roast, or 'chemmeen karikku varattiyathu', combines juicy prawns, tender coconut flesh, onions, and bold spices, cooked in coconut oil until dark, then served hot with rice, appam, or chapati.
This Kerala-style prawn pickle, a spicy and tangy delicacy with ginger, garlic, and chilli, preserves prawns for longer. It's best served after resting for a couple of days.
For the second year in a row, Vembanad lake’s annual fish count has reported the complete absence of attukonju, Kerala’s prized freshwater prawn.
It is the perfect combination of soft rice cakes infused with a spicy prawn filling.
A spoon of it with kappa, kanji or hot rice is enough to bring back memories of home.
Prawn farming in Kodungalloor faces a severe crisis due to drastically dropping prices.
Cooked in coconut milk with a medley of aromatic spices, this dish is rich, flavourful, and comforting.
This dish combines the succulent taste of prawns with the mild sweetness of ridge gourd (peechinga).
With juicy prawns, aromatic spices, and a sesame seed coating, it’s perfect for a quick bite or party snack.
Perfect for a quick, delicious meal with a punch of spice and a hint of tang!
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