Chemeen Theeyal (Prawns) PrawnShrmp curry in coconut 1/2 kg Prawns (Chemeen)200 gm Onion (cut long)6 nos Green chillies (cut long)1 no Coconut (shredded finely)1/2 tsp Fenugreek seeds (Uluva)2 tsp Coriander powder6 nos Red chilly (Kollamulaku)1/4 tsp Turmeric powder2 tbsp Coconut oil1/2 tsp Mustard seeds2 stems Curry leavesSambhar tamarind (As reqd, Puli)8 nos Small onions(cut into small pieces) (Kunjulli) Heat 1 tbsp of oil in a pan.Add fenugreek seeds and when it becomes red, add red chillies, coriander powder and coconut.Fry till they become brown in colour. Cool for a while.Grind without water till oil separates.Add 1/4 glass of water and mix to grind well.Clean the prawns and add to green chilly, onion cut long, turmeric powder, salt and boil nicely.Add tamarind juice.When it starts boiling, add the ground paste to the prawns and boil again.Add curry leaves.Heat coconut oil in another pan.Add mustard seeds, fenugreek, and onions cut small and fry for a min and add to the prawn curry.Close the pan so as not to lose the flavour. Kerala