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Main Course

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

500 g Prawns medium sized ones, Chemmeen
Tamarind A small lime sized ball (Puli)
1/2 tsp Turmeric powder
8 nos Dry red chillies (Kollamulaku)
2 tbsp Coriander seeds
3 nos Green chillies
1" piece Ginger
5 nos Small onions (Kunjulli)
1 sprig Curry leaves
1 tsp Fenugreek seeds (Uluva)
1/2 Of Coconut
Salt, to taste
1 tbsp Coconut oil
1/2 tsp Pepper corn

Preparation

Step 1
Clean prawns, devein it and mix with tamarind juice, turmeric powder, sliced ginger, green chillies and salt.
Step 2
Set a pan over medium heat and pour in the oil or a kadai.
Step 3
Add the fenugreek seeds and coriander seeds.
Step 4
When the fenugreek seeds turn dark brown in color and the coriander seeds give a nice roasted smell, add the grated coconut with red chillies, small onion, curry leaves, pepper corns and 1/2 tsp of ginger pieces.
Step 5
Fry, until coconut becomes dark brown in color and start oozing oil.
Step 6
Remove it from fire.
Step 7
Grind it nicely into a smooth paste.
Step 8
Add this paste to the prawns mixture and keep on the stove and cook for about 15 minutes until the oil floats on top of the curry.
Step 9
Check salt for correction.
Step 10
Add curry leaves and remove from fire.
Step 11
This curry will have more taste when it is taken cold.
Step 12
Goes well with rice.

Tip

Seafood cooks in minutes. The single biggest mistake is overcooking — the moment fish turns opaque or prawns curl and go pink, they are done.

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Main Course

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

500 g Prawns medium sized ones, Chemmeen
Tamarind A small lime sized ball (Puli)
1/2 tsp Turmeric powder
8 nos Dry red chillies (Kollamulaku)
2 tbsp Coriander seeds
3 nos Green chillies
1" piece Ginger
5 nos Small onions (Kunjulli)
1 sprig Curry leaves
1 tsp Fenugreek seeds (Uluva)
1/2 Of Coconut
Salt, to taste
1 tbsp Coconut oil
1/2 tsp Pepper corn

Preparation

Step 1
Clean prawns, devein it and mix with tamarind juice, turmeric powder, sliced ginger, green chillies and salt.
Step 2
Set a pan over medium heat and pour in the oil or a kadai.
Step 3
Add the fenugreek seeds and coriander seeds.
Step 4
When the fenugreek seeds turn dark brown in color and the coriander seeds give a nice roasted smell, add the grated coconut with red chillies, small onion, curry leaves, pepper corns and 1/2 tsp of ginger pieces.
Step 5
Fry, until coconut becomes dark brown in color and start oozing oil.
Step 6
Remove it from fire.
Step 7
Grind it nicely into a smooth paste.
Step 8
Add this paste to the prawns mixture and keep on the stove and cook for about 15 minutes until the oil floats on top of the curry.
Step 9
Check salt for correction.
Step 10
Add curry leaves and remove from fire.
Step 11
This curry will have more taste when it is taken cold.
Step 12
Goes well with rice.