Chemmeen Theeyal / prawns in fried coconut gravy
Posted On 20-Jan-2007 at 8:59 PM by Seena
Ingredients and method
Prawns(Chemmeen) - 1/4 kg(250g)
Onion(medium) - 1 no(chopped)
Tomato(medium) - 1 no(chopped)
Turmeric powder - 1/2 tsp
Chilly powder - 1 tsp
Coriander powder - 2 tsp
Green chillies - 2 nos
Curry leaves few
Garlic pods - 2 nos(crushed)
Salt - As reqd
Coconut oil - 1 tbsp
Coconut - 1/2 cup
Tamarind paste - A lemon size soaked in wateror Kukum star(Kudampuli) - 4 small pieces or as desired Or use raw mango 1 or 2 according to it's sourness.
1)Clean Prawns.
2)Fry coconut with one pinch fennel seeds, 3 small onions and curry leaves till brown in 1 tsp of coconut oil.
3)Blend it with water.:- Coconut should be grated well.
4)Dry roast all the three powders.
5)Mix this with onion, tomato, crushed garlic, coconut blended, tamarind paste and salt.4)Dry roast all the three powders.
6)Add 1 1/2 cups of water.
7)Cook, till the onion and tomato is well done and the curry becomes little thick.
8)Add prawns and cook till done. :- Do not cook too much. It will become hard.
9)Add green chillies.
10)Heat coconut oil in a pan.
11)Fry 3 chopped small onions and curry leaves. Pour into the curry.
You can make varutharacha curry with other fishes like ayala, ayakkoora , vaala etc too.
Ayala varutharachathu curry
You can make varutharacha curry with other fishes like ayala, ayakkoora , vaala etc too.
Ayala varutharachathu curry
THis theeyal looks very nice. Thanks for sharing a "must-try" recipe.