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 lets fry grated coconut with a teaspoon oil with dry red chilly
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When it started to get brown, add coriander power.
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Let us make it a thick paste with little water in mixer
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Now we will cook prawns with shallots, chilly powder, turmeric powder, coconut pieces & salt.
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When it cooked enough add Tamarind mixed with enough water
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Now add the coconut masala mix with prawn mix
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Let cook it for few more minute till it reach right consistency
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Finally we will garnish the theeyal .
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For that let’s fry mustard seeds a in a pan, when it start to crackle add curry leaves and garnish the theeyal
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Best with boiled rice, Idli, Dosa or anything you like .