Dry Prawns Recipe in South Indian Style
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When it comes to bold flavors and rustic charm, South Indian cuisine never disappoints-especially when it features seafood. One such traditional favorite is the Dry Prawns Curry, locally known as "Sukka Chemmeen" in Kerala or "Royyala Karam" / "Karuvadu Thokku" in Andhra and Tamil Nadu. Made with sun-dried prawns, this dish is packed with taste, spice, and nostalgia.
Whether served with hot rice, rasam, or a side of curd, South Indian-style dry prawn curry is both a comfort food and a festive delicacy. Here's how you can make this at home with minimal ingredients.
🧂 Ingredients:
Octorika Dry prawns- 100g (cleaned and soaked for 10–15 minutes)
Onion-1 large (finely chopped)
Tomato -1 medium (chopped)
Garlic - 5–6 cloves (crushed)
Dry red chilies - 2
Curry leaves - a handful
Mustard seeds - ½ tsp
Turmeric powder - ¼ tsp
Red chili powder - 1 tsp (adjust to taste)
Coriander powder - 1 tsp
Oil - 2 tbsp
Salt - to taste
Water - as needed
🍳 Method:
Prepare the Dry Prawns from Octorika: Wash the prawns well in warm water and soak for 10 minutes to remove excess salt and grit. Drain and keep aside.
Tempering: Heat oil in a pan. Add mustard seeds, let them splutter, then toss in dry red chilies, garlic, and curry leaves.
Sauté: Add chopped onions and sauté until golden brown.
Add Tomatoes & Spices: Add the tomatoes, turmeric, red chili powder, and coriander powder. Cook until the tomatoes soften.
Cook the Prawns: Add the soaked dry prawns from Octorika and stir well. Add a little water (optional) and let it simmer on low heat for 7-10 minutes until the prawns absorb the masala.
Finish: Check salt, garnish with extra curry leaves, and serve hot.
🍛 Serving Suggestions:
Pairs perfectly with steamed rice, rasam, or sambar
Can be served as a side dish with curd rice or chapati
💡 Tips:
Always soak dry prawns before use to reduce saltiness
You can dry roast the prawns before cooking for extra flavor
Adjust spice levels to suit your taste