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Chemmeen Theeyal In Traditional Style With Muringakka

Chemmeen Theeyal Traditional Style With Muringakka - Video

Chemmeen Theeyal In Traditional Style With Muringakka captures the essence of coastal cuisine, a must try for seafood lovers.
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Prep Time 30 minutes
Total Time 30 minutes
Course sea food
Cuisine Kerala
Servings 4 people

Ingredients
  

  • 1 big Tamarind Soaked in 1 cup warm water

To Fry Onions:

  • 1 Onions Cut into small pieces
  • 3 Nos. Green chilly Slit
  • 1 1/2 tsp Coconut oil

To Fry Coconut and Grind

  • 1 tsp Coconut oil
  • 1/2 tsp Fenugreek Uluva
  • 2 cups Shredded coconut
  • Salt Little
  • 1 tsp Coconut oil optional
  • 2 tsp Chilly powder
  • 1 1/2 tsp Coriander powder
  • 1/2 cup Water For grinding

For Preparing Theeyal:

  • 1/2 kg Shrimp
  • 5 pieces Drumsticks Muringakka
  • 1 1/2 cup Water
  • 1 tsp Turmeric powder
  • Salt

For Garnishing:

  • 1 tsp Coconut oil
  • 1/2 tsp Mustard seeds
  • 1/4 tsp Fenugreek seeds
  • 6 nos. Small onions/Shallots Cut into small pieces
  • 2 stems Curry leaves

Instructions
 

To Fry Onions:

  • Heat pan with coconut oil 1 1/2 tsp and add onions, green chillies and cook until the onion starts changing the color. This will remove the sweetness in the onion.
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  • Keep aside the fried onion.

To Fry Coconut And Grind:

  • Heat pan with coconut oil 1 tsp and add Fenugreek/uluva 1/2 tsp and fry it until it is brown in color. Add 2 cups of shredded coconut and add salt. Fry evenly for some time. Then add coconut oil 1 tsp if needed and fry until coconut is brown in color.
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  • Once brown add 2 tsp chilly powder, coriander powder and fry until raw smell of coriander powder is gone.
  • Grind this mixture without adding water. Then add enough water and grind to a smooth paste.

For Preparing Theeyal:

  • Add shrimp to mud pot, then add drumsticks, water, turmeric and mix it.
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  • Switch on the flame and cook it. Once it boils close the lid and cook for 5mts or so. Once shrimp is 80% cooked add salt, mix it and cook again.
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  • Mix tamarind in water and remove the pulp. Add the tamarind water to the pot.
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  • Add the previously prepared coconut ground mix to the pot. Add little bit water to get all the ground mixture and pour into the pot and mix well.
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  • Now add the previously prepared fried onions and green chillies to the pot and cook for 7 mts and switch off. The curry will thicken soon.
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For Garnishing:

  • Heat 1 tsp coconut oil and once it is hot enough add mustard seeds and splutter. Once spluttering stops add fenugreek seeds (uluva) and once it is brown in color add the cut small onions and curry leaves. Fry onions very well until a nice smell comes.
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  • Add the garnish to the curry, mix well and close with the lid. Do not open the lid for 10 mts.
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  • Chemmeen Theeyal In Traditional Style is ready.
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Video

Notes

You can visit this link Prawns Kerala Easy Nadan Roast. You can also visit this link Prawn Masala Adai.
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