Kerala Chemmeen Theeyal
Ingredients
- 1/2 cup Prawns cleaned
- 1 cup Shallot chopped
- 1/4 cup Coconut slices (thenga kothu)
- 1/2 cup Grated Coconut
- 5 Dry red chillies
- 1 teaspoon Chilly powder
- 1/4 teaspoon Turmeric powder
- 2 teaspoon Coriander powder
- Salt as required
- 2 teaspoon Coconut Oil
- Tamarind small gooseberry sized
- 1/2 teaspoon Mustard seeds
- 4 Curry Leaves
Instructions
- 1 First of all, heat a teaspoon of oil in a pan and fry grated coconut along with dry red chillies.
- 2
When the coconut starts to turn golden brown, add coriander powder and roast briefly.- 3
Transfer the mixture to a mixer and grind it into a thick paste using a little water. Set aside.- 4
In a pot, cook the prawns along with shallots, chilli powder, turmeric powder, coconut slices, and salt.- 5
Once the prawns are cooked, add tamarind pulp (tamarind mixed with enough water) and mix well.- 6
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.- 7
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.- 8
Serve hot. Best enjoyed with boiled rice, idli, dosa, or anything you like. - 2
