Name: Chemeen Theeyal (Prawns)
Prep time: 30 min
Total time: 30 min
Ingredients: 1/2 kg Prawns (Chemeen); 200 gm Onion (cut long); 6 nos Green chillies (cut long); 1 no Coconut (shredded finely); 1/2 tsp Fenugreek seeds (Uluva); 2 tsp Coriander powder; 6 nos Red chilly (Kollamulaku); 1/4 tsp Turmeric powder; 2 tbsp Coconut oil; 1/2 tsp Mustard seeds; 2 stems Curry leaves; Sambhar tamarind (As reqd, Puli); 8 nos Small onions(cut into small pieces) (Kunjulli)

Chemeen Theeyal (Prawns)

PrawnShrmp curry in coconut

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Prep Time 30

Total Time 30

Cuisine Kerala

Servings people

Ingredients

1/2 kg Prawns Chemeen
200 gm Onion cut long
6 nos Green chillies cut long
1 no Coconut shredded finely
1/2 tsp Fenugreek seeds Uluva
2 tsp Coriander powder
6 nos Red chilly Kollamulaku
1/4 tsp Turmeric powder
2 tbsp Coconut oil
1/2 tsp Mustard seeds
2 stems Curry leaves
Sambhar tamarind As reqd, Puli
8 nos Small onions(cut into small pieces) Kunjulli

Instructions

Heat 1 tbsp of oil in a pan.
Add fenugreek seeds and when it becomes red, add red chillies, coriander powder and coconut.
Fry till they become brown in colour. Cool for a while.
Grind without water till oil separates.
Add 1/4 glass of water and mix to grind well.
Clean the prawns and add to green chilly, onion cut long, turmeric powder, salt and boil nicely.
Add tamarind juice.
When it starts boiling, add the ground paste to the prawns and boil again.
Add curry leaves.
Heat coconut oil in another pan.
Add mustard seeds, fenugreek, and onions cut small and fry for a min and add to the prawn curry.
Close the pan so as not to lose the flavour.

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Chemeen Theeyal (Prawns)