CHEMMEEN THEEYAL (PRAWNS IN TANGY ROASTED COCONUT GRAVY)

KINNATHAPPAM
July 1, 2016
THATTUKADA STYLE BEEF CURRY / NADAN BEEF CURRY
August 16, 2016
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Ingredients

1. Prawns- 1 ½ cup, shelled and deveined

2. Ginger-1tsp,chopped

3. Curry leaves-1sprig

4. Kudam puli(cocum)-2 or 3 nos

5. Green chilly-2nos,cut length wise

6. Grated coconut-1 cup

7. Turmeric powder-1/4tsp

8. Coriander powder-3 1/2 tbsp

9. Chilly powder-1tbsp

10. Perumjeerakom(saunf)-3/4tsp

11. Salt

12. Water-1 1/2cup

13. Coconut oil-1tbsp

14. Mustard seeds-less than 1/4tsp

15. Curry leaves- a few

16. Pearl onion- 2nos,cut into thin round slices

Method of preparation

1. Wash kudampuli 3 times and soak in ¼ cup of water and some salt.

2. Heat a pan without adding any oil-roast the grated coconut by continuous stirring. When it turns brown reduce the flame, add in all powders and perumjeerakom.Stir again for 2 minutes. Switch off the flame. Once it has cooled completely, grind this into smooth paste by adding little water.

3. Transfer kudampuli along with the water, roasted coconut paste, chopped ginger, prawns, curry leaves, green chilly ,salt and water into a meen chatty or in a deep bottomed pan . Cook until prawns are well cooked.

4. For seasoning-heat coconut oil in pan. Splutter mustard seeds; add curry leaves and pearl onions. Fry till onions turn lightly brown. Pour this over the prepared curry.

Chemmeen theeyal is a very delicious curry and it goes well with rice…

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