Kanthari Prawn Dry

Description

Kanthari Prawn Dry is a fiery, aromatic seafood preparation from Kerala, featuring prawns stir-fried with kanthari mulaku—bird’s eye chilies native to the region. Known for their sharp heat and intense flavor, kanthari chilies are a signature ingredient in traditional Syrian Christian and coastal Malayali cooking, especially in districts like Kottayam and Ernakulam.

In this dry preparation, prawns are marinated and sautéed with crushed kanthari, shallots, garlic, curry leaves, and a splash of coconut oil. The dish is pan-roasted over low heat, allowing the flavors to intensify and the prawns to develop a slightly crisp texture. It is often enjoyed as a side dish with rice or served as a spicy appetizer.

Kanthari Prawn Dry is deeply rooted in Kerala’s home-cooked cuisine and continues to be a favorite in communities across South India and among seafood lovers in cities like Calgary, Mississauga, and Halifax.