Chemmeen Theeyal / prawns in fried coconut gravy

This is the chemmeen theeyal, a tasty curry for the rice, dosa, pathiri and puttu... You may get much more dark color for this. I think my ready made coriander powder reduced the color.. :)



Ingredients and method

Prawns(Chemmeen) - 1/4 kg(250g)

Onion(medium) - 1 no(chopped)

Tomato(medium) - 1 no(chopped)

Turmeric powder - 1/2 tsp

Chilly powder - 1 tsp

Coriander powder - 2 tsp

Green chillies - 2 nos

Curry leaves few

Garlic pods - 2 nos(crushed)

Salt - As reqd

Coconut oil - 1 tbsp

Coconut - 1/2 cup

Tamarind paste - A lemon size soaked in wateror Kukum star(Kudampuli) - 4 small pieces or as desired Or use raw mango 1 or 2 according to it's sourness.

1)Clean Prawns.

2)Fry coconut with one pinch fennel seeds, 3 small onions and curry leaves till brown in 1 tsp of coconut oil.

3)Blend it with water.:- Coconut should be grated well.
4)Dry roast all the three powders.

5)Mix this with onion, tomato, crushed garlic, coconut blended, tamarind paste and salt.

6)Add 1 1/2 cups of water.

7)Cook, till the onion and tomato is well done and the curry becomes little thick.

8)Add prawns and cook till done. :- Do not cook too much. It will become hard.

9)Add green chillies.

10)Heat coconut oil in a pan.

11)Fry 3 chopped small onions and curry leaves. Pour into the curry.

You can roast the powders with coconut (in the end of roasting coconut) and then blend. Make this type of curry with ayala / mackeral, ayakkoora / king fish and other big fishes..


Ayala varutharachathu curry