Kerala Style Chemmeen Theeyal Curry / Kerala Chemeen Theeyal Recipe / Kerala Style Ulli Theeyal Recipe / Spicy Prawns and Onions in roasted coconut gravy.
Presenting this Prawns Theeyal / Chemmeen Theeyal on 8th March 2015, 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 a 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 the dish 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 I made that. I explained the whole process what I had done. She asked, ‘’did 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 is required) to the curries!! Experiences make us who we are now..
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.
Now let me come back to the recipe, ‘Prawns Theeyal / Chemmeen Theeyal.
Ingredients for Kerala Style Konju 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 Chemmeen 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 ingredients from 2 to 6 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 abt 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 this cooked prawns without forming lumps.
Now do the tempering. Take a small pan and do the seasoning with number 12 to 16 th ingredients. Pour it over the prawns theeyal and serve hot with steamed rice.
My Recipe Notes on Prawns in Coconut Gravy:
1. Don’t overcook prawns as it will become rubbery and tasteless. You should take extra care while cooking prawns.
2. U 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. U can also use mango as an alternative to tamarind.
Happy Cooking.. Cheers.. Seena.
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ചെമ്മീൻ തീയൽ റെസിപ്പി.
Learn how to make Kerala’s Prawns theeyal /Chemmeen Theeyal / Konju Theeyal which is prawns in roasted coconut gravy. It goes well with steaming rice.