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Prawns Theeyal Recipe/ Kerala Chemmeen or Konju Theeyal Recipe

Prawns Theeyal Recipe/ Kerala Chemmeen or Konju Theeyal Recipe

Prawns Theeyal Recipe / Kerala Style Chemmeen Theeyal Recipe / Chemmen Ulli Theeyal / Prawns Curry / How to Make Kerala Style Konju Theeyal / Shrimp Theeyal Recipe / Prawns in Roasted Coconut Gravy.

Presenting this Prawns Theeyal / Chemmeen Theeyal on 8th March 2015, today, the International Woman’s Day, while the whole world is busy in celebrating the day.. A Happy Womans Day to all women out there..

Theeyal is typically comes under Kerala cuisine. Theeyal can be made with many vegetables especially with bitter guard, Potato, Onion etc. Today I made theeyal with Prawns, an excellent theeyal dish which goes very well with Steaming rice.

I still remember the day I made this Theeyal for the first time.. It happened years back and I made it without adding tamarind, one of the key ingredients which gives theeyal its authentic taste!! After few days when I called my mom from Nagpur and told her that I made your special signature dish ‘Prawns Theeyal’, but was not tasty at all!! She asked me how did I make that. I explained the whole process what I had done. She asked, ‘’Didn´t you add tamarind”? I said, ‘No’. You can imagine the reply from her on hearing that..  Since that day never ever I forget adding all the basic ingredients like salt, chilly and tamarind (wherever required) to the curries!! Experiences make us who we are now..  hehe.. 

In some parts of Kerala people make prawns theeyal mixed with snake gourd, which I have to try one day. My mom used to make this side dish frequently. The Prawns Theeyal can very well be served with Chappathi and also goes well with dosa and Idli.. Adding a good amount of shallots enhance the taste of curries and also adds up lots of health benefits.

You may also be interested in Fish Molee,Fish Brochettes, Bengali Yogurt Fish Curry, Sardine Fish Curry.

Now lemme come back to the recipe, Prawns Theeyal / Chemmeen Theeyal / Kerala Konju Theeyal

Ingredients for Kerala Prawns Theeyal:

Prawns 200 gm
Grated coconut– 2 cups
Shallots (sliced) - 1 ½ cups
Garlic – 5 cloves
Ginger 1 inch
Chilly powder – 3 tsp.
Coriander powder -2 tsp.
Turmeric powder – ¼ tsp.
Fenugreek Powder – ¼ tsp.
Tamarind juice – as required
Tomato - 1 no
Coconut Oil – 2 tbsp.
Mustard seeds – ½ tsp
Dry Red chilly – 1
Green Chilly (slit) - 1
Curry Leaves – 1 small sprig
Salt – to taste

How to Make Kerala Konju Theeyal:

Clean and wash prawns with little salt and filter it and keep it aside. Chop shallots, ginger, garlic, green chilly and tomato.

In a non-stick pan add 1 tbsp. of Oil and dry roast Grated Coconut, Shallots, Garlic and few curry leaves till it gets golden brownish. Once it is roasted well, add Chilly Powder, Coriander powder and Turmeric Powder in to it. Remove it from the heat and allow it to cool for two three minutes. Now take a blender and add this roasted coconut mix in to it and grind it to a smooth paste. Keep it aside.

Cook prawns in a covered vessel in tamarind water, salt, tomato and turmeric for about 10 minutes. Add the ground paste, mix well. Boil it for 1 minute and remove it from flame. Now add the fenugreek powder in to these cooked prawns without forming lumps.

Next, do the tempering. Take a small pan and do the seasoning with Coconut Oil, Mustard Seeds, Dry Red Chilly, Green Chilly and Curry Leaves. Pour it over the prawns theeyal and serve hot with steamed rice.

My Recipe Notes on Kerala Konju Theeyal:

1. Don’t overcook prawns as it will become rubbery and tasteless. You should take extra care while cooking prawns.
2. You can cook prawns in microwave too by adding ¼ cup of water and cook for two or three minutes.
3.  Don’t dry roast coconut for a long time, otherwise it will get burnt.
4. Time required for dry roasting coconut depends on the kind of coconut used. If you use desiccated coconut, it will get roasted very fast. The fresh grated coconut takes more time.
5. Keep half of the shallots for seasoning.
6 You can also use mango as an alternative to tamarind.
Pictorial of Kerala Prawns Theeyal:


Take all Ingredients

cooking Step No 1


Cooking Step No 3


Cooking Step No 4

Cooking Step No 7


Cooking Steps No 8, 9 and 10


Cooking Step 11 & 12


Cooking Step No 13


Serve Chemmeen Theeyal with steaming Rice.  Happy Women´s Day

Happy Cooking


Seenas Food Baskt

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Thank you for taking time to visit my blog . Each of your comments are really valuable for me which motivates me to post more and more. I appreciate your valuable comments and suggestions. Hope you liked my space and please keep visiting for new recipes. Please do not leave comments with links to your blogs , events and advertisements.

  • Ree (2015-04-16 11:54:48)
    The curry looks so spicy and delicious!
    Seena Koshy (2015-04-20 03:47:23)
    Thanks Ree
  • Nitha Maria (2015-03-26 19:19:13)
    very pleasing to the sense of taste....
    Seena Koshy (2015-03-26 20:01:20)
    Thank you Nitha.. :)
  • Kevin Thomas Chacko (2015-03-26 13:02:48)
    Dainty....Loved it.....
    Seena Koshy (2015-03-26 14:30:30)
    yes Kevin, Thanks a lottt :)
  • Jijo (2015-03-09 13:45:08)
    Good and Nostaligic
    Seena Koshy (2015-03-09 19:41:14)
    Thanks Jijobhai
  • beena (2015-03-08 19:55:53)
    Love it .Looks yummy
    Seena Koshy (2015-03-08 20:24:29)
    Thanks Beena..

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About Me

Hi there, I am Seena Koshy, a teacher by profession, a triple Master’s Degree Holder by qualification, a Food Blogger, a passionate Food Photographer, whose ultimate pleasure lies in cooking. My passion for food is portrayed in my recipes which are tested in my kitchen and tasted by my family. I love to spend quality time in experimenting and cooking. Thank you for stopping by our food blog, where you can find well-crafted recipes.

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