Kerala Chemeen Theeyal
Deliciously the Naadan style Chemmeen/shrimp/prawns
Ingredients
- 1/2 kg Prawns Chemeen
- 12 nos Cheriya ulli – 10
- 6 nos Green chillies cut long
- ½ tspn Ginger
- 3 whole Garlic – 2
- 2 nos Tomatoes
- 1/2 tsp Fenugreek seeds Uluva
- 2 tsp Coriander powder
- 2 tsp Chilly powder
- 1 no Coconut shredded finely
- 1/4 tsp Turmeric powder
- 2 tbsp Coconut oil
- 1/2 tsp Mustard seeds
- 2 stems Curry leaves
- Kudam puli As reqd
- Curry leaves
Instructions
- Firstly, place the kudam puli in water for half an hour. Then clean the chemmeen thoroughly.
- Place a frying pan on low flame and fry the grated coconut till it becomes brown in color.
- Add coriander powder, chilly powder and turmeric powder and fry till the raw smell disappears.
- Allow it to cool and then grind it with little water in the grinder and keep it separate. Note:- Its always better to prepare theeyal in Mannchatti.
- Place the mannchatti on the stove and allow it to heat.
- Pour 2 tbspoon of coconut oil.
- Once the oil becomes hot, add the mustard seeds and allow it to splutter.
- Add fenugreek seeds and fry it till it become a bit brown in color.
- Add the small onions (shallots/cheriya ulli) and saute it.
- Add the slit green chillies and thinly chopped ginger and sautT, next add the whole garlic to it and sautT it properly.
- Add slit tomatoes and mix it thoroughly till the tomatoes get smashed.
- Add kudampuli to it and mix it well.
- Once done add the chemmeens and mix it well.
- Add the grounded paste with required water and allow it to cook with closed lid.
- Please note that the theeyal should be little thick, so don¦t add more water to it!!!!
- Once cooked, cut one tomato and insert it into the theeyal.
- Add curry leaves and pour a little coconut oil over it.
- :-That makes your Chemeen theeyal ready to serve.
Tried this recipe?Let us know how it was!
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