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Exclusive Recipe by Shiva Natarajan (Malai Marke)

Konju Pappas

Prepare the perfect shrimp dish with Shiva Natrajan’s Konju Pappas recipe. 
Shiva’s restaurant, Malai Marke in the East Village spices things up with tasty kebabs, intriguing curries, and a variety of unique Indian dishes. Thanks Shiva for sharing this exclusive recipe with guests of the 2013 Varli Food Festival for Kids!


Ingredients (serves 4)

  • 1 lb shrimp, shelled and de-veined
  • 2 tbsps oil
  • 1 tsp turmeric
  • ½ tsp chili powder
  • 3-4 pods of Kokum, soaked in ¼ cup water
  • 1 large onion, sliced lengthwise
  • 10 curry leaves
  • 1 tsp mustard seeds
  • 1 large fresh tomato, chopped
  • 1 can of coconut milk
  • Ginger and garlic paste


Marinate the shrimp in turmeric and salt for 30 minutes. Concurrently, let the Kokum pods soak in ¼ cup of water for 30 minutes, helping them open up and become soft.

Put mustard seeds into a large frying pan. As they begin to crackle, add curry leaves and onions. Once they begin to brown, add chili powder, ginger and garlic paste, and chopped tomatoes. Sautee for several minutes, and then add the softened kokum pods along with the water to the frying pan. Let the mixture simmer for a few minutes. 
Now add the coconut milk and again, let it simmer for approximately 10-15 minutes, until the raw smell of coconut milk disappears. Finally, add the shrimp and some salt to the frying pan. Cook on medium for another 5-10 minutes until the shrimp is cooked and tender.