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–+ servings

Prawn Theeyal

Prawns(Chemmeen) cooked in fried coconut masala
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Prep Time 40 minutes
Total Time 40 minutes
Cuisine Kerala
Servings 6 people

Ingredients
  

  • 1 kg Prawns Chemmeen
  • Tamarind As reqd, Puli
  • 3 - Oil
  • 1 tsp Mustard seeds
  • 10 - Small onions quartered, Kunjulli
  • 3 - Green chillies slit
  • Curry leaves A few
  • 2" piece Ginger finely chopped
  • 2 nos Garlic pods finely chopped
  • 1/2 cup Coconut chips Thenga kothu

For masala:

  • 1 cup Grated coconut
  • 2 - Small onions Kunjulli
  • 6 - Peppercorns Kurumulaku
  • 4 - Fenugreek seeds Uluva
  • 1 heaped Chilly powder
  • 2 - Coriander powder

Instructions
 

  • Cook prawns in water along with salt and turmeric powder.
  • When cooked, add vaalampuli diluted in around 1 cup of water.
  • Heat oil in a pan or a kadai.
  • Splutter mustard seeds.
  • Add small onions, green chillies, curry leaves, ginger and garlic and fry, till the onions turn light brown.
  • Add the above into the prawns.
  • Heat up a pan or a kadai.
  • Add coconut, small onions, pepper and fenugreek seeds and fry well.
  • When the coconut turns nice and brown, take the pan off the fire.
  • Add chilly powder, coriander powder and sautT in the heat of the pan.
  • Grind the above into a fine paste.
  • Add it to the simmering curry.
  • Let the curry simmer on a very low flame for around 30 mins, till the gravy thickens.
  • Shake or tilt the vessel now and then so that it doesn¦t get burnt.
  • :- Do not stir with a ladle.
  • Fry coconut pieces( 1*1 cm) in another pan.
  • Add the above fried coconut pieces into the curry.
  • :- Serve warm. :- It tastes best when it is prepared in a meen chatti.
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