Easy Prawns Theeyal
Fresh prawn cooked the Kerala way — with coconut, curry leaves, and a tartness that comes from kudampuli or tamarind. Coastal Kerala cooking at its simplest and best.
Ingredientsfor 4 servings
- 50 g Dry prawns Onakka Chemmeen
- 2 - Tomato
- 1 cup Coconut — grated
- 1 tsp Chilly powder
- 1 tsp Turmeric powder
- 1 tsp Coriander powder
- 1 cup Tamarind water (Puli)
- 10 nos Small onions (Kunjulli)
- Mustard seeds
- Dry red chillies (Kollamulaku)
- Salt, to taste
Preparation
Step 1
Fry grated coconut with chilly powder & coriander powder.
Step 2
Grind it into a fine paste after cooling.
Step 3
Heat the oil in a low bottom vessel.
Step 4
Fry dry prawns, small onions and tomatoes with turmeric powder.
Step 5
Once they are properly done, add tamarind water & salt.
Step 6
Allow to boil.
Step 7
Finally add the fine paste of grated coconut and cook for about 5 minutes.
Step 8
Garnish with fried mustard, dry chilly & small onions.
Tip
Never stir a fish curry with a spoon. Shake the pot gently to coat the pieces — stirring breaks them apart.
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