Chemmeen Theeyal
Ingredients
- 1 1/2 tablespoon Coconut oil
- 1 cup Grated Coconut
- 1 inch Ginger- chopped
- 1 teaspoon Black Pepper
- 2 teaspoon Chilly powder
- 1 1/2 teaspoon Coriander powder
- 1 cup Shallot-sliced
- 3 Green chillies- sliced
- 1 tablespoon Coconut strips
- 1 cup Prawn
- 1/2 teaspoon Turmeric Powder
- 1/2 cup water
- 1 teaspoon salt
- 1 tablespoon Tamarind extract
- 1 spring Curry leaves
Instructions
- 1 Chemmeen theeyal / Konchu theeyal or Prawn curry is a traditional Kerala curry. You can have it with lunch or breakfast. So let’s start.
- 2
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.- 3
Next, we will add a piece of Ginger chopped and a teaspoon Black pepper and roast it.- 4
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- 5
When it’s roasted enough, we will remove it from flame and grind it to a paste with enough water. Keep it aside.- 6
Now we will make the Curry. Heat a tablespoon Coconut oil in a pan, add one cup sliced Shallots. Saute it for some time.- 7
When it did half, add 2-3 sliced Green chillies and a tablespoon Coconut strips. Coconut strips are optional but we recommend it.- 8
It’s the time to add Prawns. add a cup cleaned Prawn- 9
Next, we will add half teaspoon Turmeric powder and a teaspoon Chilly powder. Add enough water and Salt. Mix it well.- 10
We will cook it well so that the Prawns are cooked enough.- 11
Next, we will add a tablespoon Tamarind extract. If you dont like Tamarind, you can add Kokum instead- 12
Finally, we can add Coconut paste. Combine everything well. If required, add more water.- 13
Cook everything some more minutes. When its start boiling, add a spring Curry leaves and remove it from flame.- 14
That’s all. Kerala style Prawn curry or Konchu Theeyal is ready. - 2
