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Main Course

Kerala Chemeen 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

1/2 kg Prawns Chemeen
12 nos Cheriya ulli – 10
6 nos Green chillies cut long
½ Tspn Ginger
3 Whole Garlic – 2
2 nos Tomatoes
1/2 tsp Fenugreek seeds (Uluva)
2 tsp Coriander powder
2 tsp Chilly powder
1 nos Coconut shredded finely
1/4 tsp Turmeric powder
2 tbsp Coconut oil
1/2 tsp Mustard seeds
2 Stems Curry leaves
Kudam, to taste (puli)
Curry leaves

Preparation

Step 1
Firstly, place the kudam puli in water for half an hour. Then clean the chemmeen thoroughly.
Step 2
Place a frying pan on low heat and fry the grated coconut till it becomes brown in color.
Step 3
Add coriander powder, chilly powder and turmeric powder and fry till the raw smell disappears.
Step 4
Allow it to cool and then grind it with little water in the grinder and keep it separate. Note:- Its always better to prepare theeyal in Mannchatti.
Step 5
Place the mannchatti on the stove and allow it to heat.
Step 6
Pour 2 tbspoon of coconut oil.
Step 7
Once the oil becomes hot, add the mustard seeds and allow it to allow to crackle.
Step 8
Add fenugreek seeds and fry it till it become a bit brown in color.
Step 9
Add the small onions (shallots/cheriya ulli) and cook it, stirring.
Step 10
Add the slit green chillies and thinly chopped ginger and sautT, next add the whole garlic to it and sautT it properly.
Step 11
Add slit tomatoes and mix it thoroughly till the tomatoes get smashed.
Step 12
Add kudampuli to it and mix it well.
Step 13
Once done add the chemmeens and mix it well.
Step 14
Add the grounded paste with required water and allow it to cook with closed lid.
Step 15
Please note that the theeyal should be little thick, so don¦t add more water to it!
Step 16
Once cooked, cut one tomato and insert it into the theeyal.
Step 17
Add curry leaves and pour a little coconut oil over it.
Step 18
That makes your Chemeen theeyal ready to serve.

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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Ingredientsfor 4 servings

1/2 kg Prawns Chemeen

12 nos Cheriya ulli – 10

6 nos Green chillies cut long

½ Tspn Ginger

3 Whole Garlic – 2

2 nos Tomatoes

1/2 tsp Fenugreek seeds (Uluva)

2 tsp Coriander powder

2 tsp Chilly powder

1 nos Coconut shredded finely

1/4 tsp Turmeric powder

2 tbsp Coconut oil

1/2 tsp Mustard seeds

2 Stems Curry leaves

Kudam, to taste (puli)

Curry leaves

Preparation

Step 1

Firstly, place the kudam puli in water for half an hour. Then clean the chemmeen thoroughly.

Step 2

Place a frying pan on low heat and fry the grated coconut till it becomes brown in color.

Step 3

Add coriander powder, chilly powder and turmeric powder and fry till the raw smell disappears.

Step 4

Allow it to cool and then grind it with little water in the grinder and keep it separate. Note:- Its always better to prepare theeyal in Mannchatti.

Step 5

Place the mannchatti on the stove and allow it to heat.

Step 6

Pour 2 tbspoon of coconut oil.

Step 7

Once the oil becomes hot, add the mustard seeds and allow it to allow to crackle.

Step 8

Add fenugreek seeds and fry it till it become a bit brown in color.

Step 9

Add the small onions (shallots/cheriya ulli) and cook it, stirring.

Step 10

Add the slit green chillies and thinly chopped ginger and sautT, next add the whole garlic to it and sautT it properly.

Step 11

Add slit tomatoes and mix it thoroughly till the tomatoes get smashed.

Step 12

Add kudampuli to it and mix it well.

Step 13

Once done add the chemmeens and mix it well.

Step 14

Add the grounded paste with required water and allow it to cook with closed lid.

Step 15

Please note that the theeyal should be little thick, so don¦t add more water to it!

Step 16

Once cooked, cut one tomato and insert it into the theeyal.

Step 17

Add curry leaves and pour a little coconut oil over it.

Step 18

That makes your Chemeen theeyal ready to serve.