Chemmeen(Konju) Theeyal | Kerala Style Prawns(Shrimp) Curry

Prawns curry (Chemmeen Theeyal) is one of the best theeyals prepared by my mom along with another recipe which I posted long time back, ulli (shallots)theeyal.This recipe is also my mom's best preparation with prawns too.We as kids always devoured more rice that day whenever this dish was prepared.So, this is my favourite too till day with hot steaming rice.Theeyal always tastes best when it has all the flavours (spice, sour & salt) in a balanced form, and it's always a thick roasted coconut gravy with it.Though it's lent time for us, but these are few of the non veg drafts that I am posting.If you love the spicy, tangy flavours give this a shot, am sure you will fall in love with this dish !!!

Preparation time  ~ 10 minutes

Cooking time ~ 20 minutes

Serves ~ 4-5

Author ~ Julie

Ingredients
large prawns (chemmeen)1 kg or 2 lb
shallots halved 15
coconut sliced 3 tbsps
green chillies 3-4
tamarind gooseberry size
salt to taste

turmeric powder 1/2 tsp
curry leaves few
coconut oil 2 tbsps

to grind
coconut grated 1 cup
coriander powder 1 tbsp
hot chilly powder 1 tbsp

Kashmiri chilly powder 1/2 tsp

Watch on YouTube -

Method

• Wash, devein & clean the prawns and drain the water.Keep aside.
• Heat a pan and fry the grated coconut till golden brown on low-medium heat.Add the spice powders on low flame and put off flame. Grind this in a mixer or blender until smooth.
• Soak the tamarind in 1/4 cup water. Squeeze out the pulp and keep aside.
• Heat oil in a pan, fry the coconut pieces till lightly browned.Sauté the shallots along with curry leaves till translucent. Add the green chillies.
• Add in the tiger prawns and sauté for 1–2 minutes. Add in the ground mixture, salt. Cover & cook for 10 minutes.
• Add the tamarind pulp and adjust salt.Cover & cook again for 2–3 minutes till the oil starts to appear on the surface & the gravy thickens.
• Serve hot with steamed rice or even chapathis!!

NOTES
* The tiger prawns can be cut into half and used.Otherwise, if you are using the large ones, no need to cut these.
* The procedure of frying the coconut till golden brown is given here, check that out !!!

Check out other theeyal recipes if interested,
Pavakka /bitter gourd theeyal
Mushroom theeyal
Okra /vendakka theeyal