Prawns Ularthiyathu
Spicy stir-fried prawns with shallots and traditional Malabar spices.
About this dish
A fiery and intensely flavorful prawn stir-fry, 'Ularthiyathu' refers to the technique of slow-roasting ingredients until they are almost dry and coated in spices. This dish is synonymous with the coastal spice markets of Kochi and Alleppey, characterized by the use of Kudampuli (Malabar tamarind) and a generous amount of small shallots.
Ingredients
The Seafood
- 500g Medium Prawns, cleaned and deveined
- 1/2 tsp Turmeric powder
- 1 tsp Kashmiri red chili powder
- 1 piece Kudampuli (Malabar tamarind), soaked in 1/4 cup warm water
The Masala Base
- 15-20 Shallots (Small onions), sliced
- 1 tbsp Ginger-Garlic paste
- 2 Green chilies, slit
- 1/4 cup Coconut slices (Thenga kothu)
- 3 tbsp Coconut oil
- 2 sprigs Curry leaves
Spice Mix
- 1 tbsp Coriander powder
- 1.5 tbsp Kashmiri red chili powder (adjust for heat)
- 1 tsp Garam masala
- 1/2 tsp Crushed black pepper
Method
- 1
Marinate Prawns
Toss the prawns with turmeric, 1 tsp chili powder, and salt. Set aside for 15 minutes to allow the flavors to penetrate the meat.
- 2
Fry Coconut Slices
Heat coconut oil in a wide pan or kadai. Fry the coconut slices until they turn golden brown and crunchy. This adds a vital textural element.
- 3
Sauté Shallots
Add the sliced shallots and curry leaves to the same oil. Sauté until the shallots turn a deep golden brown—this is the base of the dish's flavor.
- 4
Add Ginger-Garlic
Stir in the ginger-garlic paste and green chilies. Sauté for 2 minutes until the raw smell disappears.
- 5
Bloom the Spices
Lower the heat and add coriander powder, chili powder, and garam masala. Stir for 30 seconds, being careful not to burn the dry spices.
- 6
Cook the Prawns
Add the marinated prawns and the soaked Kudampuli along with its water. Mix well to coat the prawns in the masala.
- 7
Simmer and Cover
Cover and cook on medium-low heat for 5-7 minutes. Prawns cook very fast; they should turn opaque and curl into a 'C' shape.
- 8
The Ularthiyathu (Roasting)
Open the lid and turn the heat to medium-high. Stir-fry constantly to evaporate all excess moisture until the masala clings tightly to each prawn.
- 9
Final Seasoning
Sprinkle the crushed black pepper and add another teaspoon of fresh coconut oil. Toss for 1-2 minutes until the dish looks dark and glossy.
Notes & variations
- Do not overcook prawns or they will become rubbery.
- If you don't have Kudampuli, you can use a small amount of regular tamarind or lemon juice.
- Shallots are mandatory; regular red onions lack the subtle sweetness required.
- This dish can be made as a dry appetizer or a semi-gravy main course.
Serve with
Perfect as a side dish with Steamed Matta Rice or as an appetizer with drinks.
Cook's note
The key to a great Ularthiyathu is the 'roasting' phase at the end; wait for the oil to start separating from the spices.