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Main Course

Konchu 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

500 g Prawns shelled & deveined
10 nos Shallots (Kunjulli)
1 nos Brinjal Vazhuthananga
1 nos Drumstick Muringakka
Snake Gourd A small one, Padavalanga
1 nos Tomato large
1 bunch Curry leaves
5 tbsp Coconut — shredded
11/2 tbsp Chilly powder
1/2 cup Tamarind juice
Salt, to taste
Coconut oil, to taste
1 tsp Mustard seeds

Preparation

Step 1
Cut the vegetables into 1 inch long pieces.
Step 2
Peel the shallots.
Step 3
Heat the oil in a thick bottom vessel(better to use a manchatty(claypot)).
Step 4
Let the mustard seeds crackle.
Step 5
Add the shallots and vegetables and cook well.
Step 6
Add the prawns and salt and mix properly.
Step 7
Close with lid and allow to cook in a very slow flame.
Step 8
In another heated vessel, fry the coconut along with the chilly powder on a slow flame till it turns dark in colour and dry. Allow to cool.
Step 9
Powder this in a mixie and add to the vegetables and prawns mixture.
Step 10
Add tamarind juice and curry leaves. Stir everything together thoroughly.
Step 11
Allow to cook for about 10 minutes.

Tip

A clay pot gives fish curry a distinctive taste that metal pans cannot replicate. If you have a manchatti, use it.

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Main Course

Konchu 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

500 g Prawns shelled & deveined
10 nos Shallots (Kunjulli)
1 nos Brinjal Vazhuthananga
1 nos Drumstick Muringakka
Snake Gourd A small one, Padavalanga
1 nos Tomato large
1 bunch Curry leaves
5 tbsp Coconut — shredded
11/2 tbsp Chilly powder
1/2 cup Tamarind juice
Salt, to taste
Coconut oil, to taste
1 tsp Mustard seeds

Preparation

Step 1
Cut the vegetables into 1 inch long pieces.
Step 2
Peel the shallots.
Step 3
Heat the oil in a thick bottom vessel(better to use a manchatty(claypot)).
Step 4
Let the mustard seeds crackle.
Step 5
Add the shallots and vegetables and cook well.
Step 6
Add the prawns and salt and mix properly.
Step 7
Close with lid and allow to cook in a very slow flame.
Step 8
In another heated vessel, fry the coconut along with the chilly powder on a slow flame till it turns dark in colour and dry. Allow to cool.
Step 9
Powder this in a mixie and add to the vegetables and prawns mixture.
Step 10
Add tamarind juice and curry leaves. Stir everything together thoroughly.
Step 11
Allow to cook for about 10 minutes.