Prawn Peera

Name: Prawn Peera
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Syrian
Ingredients: 3 kudampuli, soaked in a little warm water for 10 minutes (or tamarind pulp – see notes); 3 dried whole red chillies; Fine salt, to taste; 50 ml water; 1 stem of fresh or frozen curry leaves (about 15 leaves), plus extra to serve; 1 stem of fresh or frozen curry leaves (about 15 leaves), plus extra to serve; 3 kudampuli, soaked in a little warm water for 10 minutes (or tamarind pulp – see notes); 3 kudampuli, soaked in a little warm water for 10 minutes (or tamarind pulp – see notes); 100 g freshly grated coconut or desiccated coconut; 100 g freshly grated coconut or desiccated coconut; 3 tbsp coconut oil; 600 g large prawns, peeled, cleaned and deveined; ½ tsp ground turmeric; ½–1 tsp Kashmiri chilli powder, to taste; 1 fresh green chilli, roughly chopped; 4 garlic cloves, roughly chopped; 1-inch piece (15 g) of fresh ginger, peeled and roughly chopped; 8 round shallots, 4 finely sliced and 4 roughly chopped

Preparation info

Serves
4

Difficulty
Easy
Ready in
20 min

Appears in

Seven Kitchens

By Torie True

Published 2025

About

A very quick and simple dry dish made with prawns and coconut. The actual cooking time is under 15 minutes, which makes it a great option for a midweek meal. While you can do all the chopping and slicing by hand, if you have a wet grinder, I encourage you to use that to prepare the coconut mix. Earthenware pots over a cooking fire are traditionally used to make this dish, but a pan on a modern stove will work equally well.

Ingredients

Asia
India
Syria
Fish course
Lunch
Gluten-free
Pescatarian

Ingredients

Method