Konju Manjapaal

by Nazreen Ebthisam

Konju Manjapaal | Prawns Manjapaal | Prawns Gravy | Prawns In Coconut Milk

Konju Manjapaal / Prawns Manjapaal is a traditional dish from the South Indian state of Kerala. It is a delectable seafood delicacy that features succulent prawns cooked in a creamy coconut milk-based curry. The name “Konju Manjapaal” translates to “prawns in coconut milk” in the local Malayalam language.

To prepare this dish, fresh prawns are marinated in a blend of aromatic spices such as turmeric, red chili powder, and coriander. They are then cooked in a fragrant curry made with coconut milk, onions, ginger, garlic, and a variety of spices like cumin, fenugreek, and mustard seeds. The creamy coconut milk imparts a rich and velvety texture to the curry, while the spices add depth and flavor.

Konju Manjapaal is typically served with steamed rice or appam, a fermented rice pancake. The combination of the tender prawns and the creamy curry is a true delight for seafood lovers. This dish showcases the unique flavors and culinary traditions of Kerala, making it a favorite among locals and visitors alike.

Refer Wiki

Konju Manjapaal - Img 1

Konju Manjapaal

Serves: 5 Prep Time: Cooking Time:
Rating: 5.0/5
( 1 voted )


  • Prawns - 500 g
  • Onion - 2 (big, sliced)
  • Ginger Garlic Green Chilli Paste - 1 tbsp
  • Tomato - 1 (big, sliced)
  • Garam Masala Powder - 1/2 tsp
  • Cardamom - 2
  • Cinnamon Stick - 1 piece
  • Cloves - 2
  • Star Anise - 1
  • Salt
  • Coriander Leaves
  • Coconut Oil - 3 tbsp


  • Grated Coconut - 2 cups
  • Shallots - 10
  • Cinnamon Stick - 2 pieces
  • Fennel Seeds - 1 tsp
  • Coriander Powder - 2 tsp
  • Fennel Powder - 3 tsp
  • Turmeric Powder - 1 tsp
  • Red Chilli Powder - 1 1/2 tsp
  • Coconut Oil- 1 tsp


  1. Heat 1 tsp coconut oil in a pan and dry roast grated coconut, shallots, cinnamon stick and fennel seeds for 5 minutes. Then add the spice powders and saute for 1 minuite, let it cool and blend to a fine paste adding water. Keep aside.
  2. In another vessel, heat coconut oil, add onion, whole spices, ginger garlic green chilli paste and saute till onion turns brown color. Add tomato and saute till it incorporates well to the onion. Add the coconut blend paste adding hot water to consistency. Add salt and bring the gravy to a boil. Add garam masala powder and mix again.
  3. Add prawns and give a good stir, cover and cook on low flame for 4 minutes. Garnish with coriander leaves and serve with neypathiri, chappathi or rice.
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