How to make Prawns Dakshin Style -

Jumbo prawns coated with roasted spice powder, shallow - fried and served with a coconut chutney.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Jumbo prawns (जम्बो प्रॉन्स), Coriander seeds (साबुत सूखा धनिया)

Cuisine : Kerala

Course : Snacks and Starters

Prawns Dakshin Style

Prawns Dakshin Style Recipe Card


Hindi: jhinga
Favourite seafood? Prawns, prawns and more of prawns. A wide variety of small crustaceans, tiny relatives of the lobster, are known as prawns. Prawns are normally translucent when raw but get their distinctive pink or red colour on being cooked. one word of caution – if buying unpeeled prawns, smell for freshness and look for bright, shiny shells that have some spring left in them.

Prep Time : 6-10 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Prawns Dakshin Style Recipe

  • Jumbo prawns shelled and deveined with tails intact 8-12

  • Coriander seeds 3 tablespoons

  • Black peppercorns 4 teaspoons

  • Ginger-garlic-green chilli paste 2½ teaspoons

  • Salt to taste

  • Lemon juice of ½ lemon

  • Oil 1 tablespoon + to shallow fry

  • Curry leaves 12-15

  • Garlic cloves 8-10

  • Green chillies 2

  • Fresh coconut scraped ½ cup

  • Fresh coriander leaves ¼ cup


Step 1

Dry roast coriander seeds and peppercorns in a small non-stick pan till fragrant. Remove from heat and cool down to room temperature.

Step 2

Slit prawns horizontally without cutting through and flatten them to get butterfly shape. Put them in a bowl and add ginger-garlic-green chilli paste, salt and lemon juice. Mix well and set aside to marinate.

Step 3

Heat 1 tablespoon oil in a non-stick pan. Add curry leaves and sauté till crisp. Drain on absorbent paper.

Step 4

Grind roasted spices into a coarse powder and transfer into a bowl.

Step 5

To make chutney, put garlic cloves and broken green chillies in a blender jar and blend. Add coconut and blend again. Add coriander leaves and sufficient water and blend into a smooth chutney.

Step 6

Crush the sautéed curry leaves and add to the ground spice powder and mix well.

Step 7

Coat the marinated prawns in this mixture.

Step 8

Heat oil in a non-stick pan. Place prawns in it and shallow-fry till evenly done and prawns are cooked.

Step 9

Serve hot with the coconut chutney.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.