Chemmeen Theeyal, also known as Konchu Theeyal or simply shrimp cooked in roasted coconut gravy is a truly finger-licking dish. That rich, tangy flavour won’t leave your tastebuds easily – it lingers and makes you crave more. This curry is perfect with almost anything – rice, dosa, idli, puttu, chapathi… you name it.
Shrimp roast with lots of coconut pieces is another one of my all-time favourites. But let’s be honest – cleaning prawns, especially the small ones, is quite a task. Still, once you’re done with that, the rest of the preparation is easy and absolutely worth the effort.
Theeyal is a classic curry from the southern parts of Kerala. The base of any theeyal is roasted coconut, and for that authentic touch, coconut oil is the must-use – it adds a deep, aromatic flavour that’s simply unbeatable.
There are many variations of theeyal. The most popular ones include Shallot Theeyal (Ulli Theeyal) and Bitter Gourd Theeyal (Pavakka Theeyal). It’s also called Varutharacha Theeyal, which literally means “roasted and ground” – because the coconut is first roasted until golden brown, then ground into a paste, and finally used as the base masala for the curry.
So, let’s get started – this is going to be one delicious dish!
Kerala Chemmeen Theeyal
Ingredients
Instructions
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First of all, heat a teaspoon of oil in a pan and fry grated coconut along with dry red chillies.
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When the coconut starts to turn golden brown, add coriander powder and roast briefly.
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Transfer the mixture to a mixer and grind it into a thick paste using a little water. Set aside.
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In a pot, cook the prawns along with shallots, chilli powder, turmeric powder, coconut slices, and salt.
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Once the prawns are cooked, add tamarind pulp (tamarind mixed with enough water) and mix well.
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Now, add the prepared coconut masala to the prawn mixture and cook for a few more minutes until the curry thickens and reaches the desired consistency.
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To garnish the theeyal, heat a little oil in a small pan. Add mustard seeds, and when they start to crackle, add curry leaves. Pour this seasoning over the theeyal.
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Serve hot. Best enjoyed with boiled rice, idli, dosa, or anything you like.
