There are many curries that come and go from my kitchen, but Chemmeen Theeyal always stays. If I had to choose just one seafood dish to call my favourite, this would be it – no second thoughts. The first whiff of roasted coconut and tamarind bubbling away with prawns in it is enough to make you forget everything else happening around you. There’s something deeply comforting, almost nostalgic, about it.
I grew up watching this dish being made on sleepy afternoons – when the sun outside was too harsh to step out, and the kitchen smelled of ghee, roasted coconut, and curry leaves. That slow roasting of the grated coconut is the soul of the dish. You wait patiently as it turns from pale to deep golden brown, stirring all the while, and it rewards you with a nuttiness that can’t be rushed or faked. Mix that with shallots, garlic, tamarind, and prawns – and you get a curry that’s earthy, tangy, and full of depth.
The prawns soak up all the flavour – that slight bitterness from the roasted coconut, the sharpness of tamarind, the sweetness of sautéed shallots. It’s not too spicy, not too rich – just the perfect balance. And every bite gives you something a little different. Sometimes the soft crunch of a roasted coconut flake, sometimes the silkiness of the gravy coating a tender prawn.
Lunch with chemmeen theeyal and rice feels like a small celebration. You don’t need ten side dishes – just a simple thoran or maybe a papadam on the side. The curry does all the talking. But if you catch me on a Sunday morning, you’ll most likely see me pairing it with puttu. The way that slightly crumbly rice flour cake soaks up the spicy-sour gravy is just divine. On days when I have leftover theeyal in the fridge, I even heat it up and pour it over appam – soft, lacy and just the right kind of sponge to soak up all that goodness.
This is not a dish you make in a hurry. It asks for a little time, a little patience, and a good handful of fresh prawns. But it’s always worth it. For me, chemmeen theeyal is more than a recipe – it’s a warm memory, a taste of home, and a reminder that simple ingredients can create magic when treated with care.
Chemmeen Theeyal
Ingredients
Instructions
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Chemmeen theeyal / Konchu theeyal or Prawn curry is a traditional Kerala curry. You can have it with lunch or breakfast. So let’s start.
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First, we have to prepare Coconut masala. For that heat a teaspoon Coconut oil in a pan and add a cup of Grated Coconut and roast it.
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Next, we will add a piece of Ginger chopped and a teaspoon Black pepper and roast it.
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When the colour of the coconut changed to brown colour, we will add a teaspoon Chilly powder and one and a half teaspoon Coriander powder. Mix well
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When it’s roasted enough, we will remove it from flame and grind it to a paste with enough water. Keep it aside.
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Now we will make the Curry. Heat a tablespoon Coconut oil in a pan, add one cup sliced Shallots. Saute it for some time.
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When it did half, add 2-3 sliced Green chillies and a tablespoon Coconut strips. Coconut strips are optional but we recommend it.
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It’s the time to add Prawns. add a cup cleaned Prawn
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Next, we will add half teaspoon Turmeric powder and a teaspoon Chilly powder. Add enough water and Salt. Mix it well.
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We will cook it well so that the Prawns are cooked enough.
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Next, we will add a tablespoon Tamarind extract. If you dont like Tamarind, you can add Kokum instead
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Finally, we can add Coconut paste. Combine everything well. If required, add more water.
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Cook everything some more minutes. When its start boiling, add a spring Curry leaves and remove it from flame.
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That’s all. Kerala style Prawn curry or Konchu Theeyal is ready.