Konju Masala

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 16 - tiger prawns
  • 3 tbsp - coconut oil
  • 1 cup - thick coconut milk
  • 300 g - onions, chopped
  • 10 g - ginger, julienne
  • 15 g - ginger paste, strained
  • 15 g - garlic paste, strained
  • 400 g - tomatoes, chopped
  • 50 g - kokum
  • 1 tbsp - coriander powder
  • 1 tbsp - chilli powder
  • 1 tsp - turmeric powder
  • 15 - curry leaves
  • Salt to taste

How to Make Konju Masala

  • Shell the prawns but retain the tails, de-vein, wash and pat dry.
  • In lukewarm water, soak kokum for 10 minutes.
  • Drain and discard the water, and cut the kokum, into small cubes.
  • Heat oil in a pan and fry the onions over medium heat until translucent and glossy.
  • Add ginger and green chillies, saute until the onions are light golden.
  • Add ginger and garlic paste and stir until the moisture evaporates.
  • Mix coriander, chilli and turmeric powder in 1 cup water and make it into a paste and add to the pan.
  • Stir fry until the moisture evaporates.
  • Add tomatoes and kokum and stir well.
  • Add two cups water and salt.
  • Bring to boil, lower the heat and simmer until the mixture reduces to half its quantity.
  • Add the prawns and bring to a boil.
  • Lower the heat.
  • Add curry leaves and simmer for 4 minutes.
  • Remove the pan from heat, stir in the coconut milk.
  • Return the pan to heat and simmer for 2 to 3 minutes.
  • Remove from heat and adjust the seasoning.