Prawn Theeyal

by rashminambiar
Prawns(Chemmeen) cooked in fried coconut masala
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Votes: 1
Rating: 4
You:
Rate this recipe!
Cuisine Kerala
Prep Time 40 minutes
Servings
people
Ingredients
  • Prawns(Chemmeen) - 1 kg
  • Tamarind(As reqd, Puli) -
  • Oil - 3 -
  • Mustard seeds - 1 tsp
  • Small onions(quartered, Kunjulli) - 10 -
  • Green chillies(slit) - 3 -
  • Curry leaves(A few) -
  • Ginger(finely chopped) - 2" piece
  • Garlic pods(finely chopped) - 2 nos
  • Coconut chips(Thenga kothu) - 1/2 cup
For masala:
  • Grated Coconut - 1 cup
  • Small onions(Kunjulli) - 2 -
  • Peppercorns(Kurumulaku) - 6 -
  • Fenugreek seeds(Uluva) - 4 -
  • Chilly powder - 1 heaped
  • Coriander powder - 2 -
Cuisine Kerala
Prep Time 40 minutes
Servings
people
Ingredients
  • Prawns(Chemmeen) - 1 kg
  • Tamarind(As reqd, Puli) -
  • Oil - 3 -
  • Mustard seeds - 1 tsp
  • Small onions(quartered, Kunjulli) - 10 -
  • Green chillies(slit) - 3 -
  • Curry leaves(A few) -
  • Ginger(finely chopped) - 2" piece
  • Garlic pods(finely chopped) - 2 nos
  • Coconut chips(Thenga kothu) - 1/2 cup
For masala:
  • Grated Coconut - 1 cup
  • Small onions(Kunjulli) - 2 -
  • Peppercorns(Kurumulaku) - 6 -
  • Fenugreek seeds(Uluva) - 4 -
  • Chilly powder - 1 heaped
  • Coriander powder - 2 -
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Cook prawns in water along with salt and turmeric powder.
  2. When cooked, add vaalampuli diluted in around 1 cup of water.
  3. Heat oil in a pan or a kadai.
  4. Splutter mustard seeds.
  5. Add small onions, green chillies, curry leaves, ginger and garlic and fry, till the onions turn light brown.
  6. Add the above into the prawns.
  7. Heat up a pan or a kadai.
  8. Add coconut, small onions, pepper and fenugreek seeds and fry well.
  9. When the coconut turns nice and brown, take the pan off the fire.
  10. Add chilly powder, coriander powder and sautT in the heat of the pan.
  11. Grind the above into a fine paste.
  12. Add it to the simmering curry.
  13. Let the curry simmer on a very low flame for around 30 mins, till the gravy thickens.
  14. Shake or tilt the vessel now and then so that it doesn¦t get burnt.
  15. :- Do not stir with a ladle.
  16. Fry coconut pieces( 1*1 cm) in another pan.
  17. Add the above fried coconut pieces into the curry.
  18. :- Serve warm. :- It tastes best when it is prepared in a meen chatti.
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1 comment

curryadmin
himesh March 6, 2006 - 12:00 am

hey actually my best friend`s name is also rashmi nambiar. thts why checked this out.. will def try it out n let u know ok.. anyways my advance rating.. cos my mom makes it for me whenever i go home.. n its yummy!!

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