Today I cooked Prawn theeyal and aviyal along with Rice for lunch. This is such a comforting food for me. I was feeling full in my heart and stomach after having it. Only some food gives as such feeling. I had some Prawns lying in my fridge after I made Prawns 65. Usually, when I buy Prawns I used to separate them into batches and put them in separate boxes and store them in the freezer. I deshell and clean only before cooking them this makes it remain in a good taste. I love theeyal, especially my grandma’s. Only that theeyal is enough to have rice😋. I decided to make prawn theeyal and post the recipe of it.
I have also posted
Let’s see how to make it.
Also check the other prawn recipes.
Preparation Time : 15 mins
Cooking Time : 20 mins
Serves : 3
Coconut oil – 1.5 tbsp
Mustard seeds – 1/2 tsp
Fenugreek seeds – a pinch
Garlic – 8 pods(chopped)
Ginger – a small piece( sliced into small pieces)
Shallots – 20(sliced)
Curry leaves – a few
Malabar tamarind /Kokum/ kodampuli – 1
Prawns – 25 nos
Salt to taste
For Roasting and Grinding
Grated ccoconut – 3/4 cup( tightly packed)
Curry leaves – a few
Turmeric powder – 1/2 tsp
Red chilli powder – 1. 5 tsp
Coriander powder – 1. 5 tsp
1.Soak kokum in 1 cup of hot water. Remove the shells and dirt from the prawn, wash them well and keep it ready. In a pan or pot dry Roast grated coconut and curry leaves, until the coconut turns golden brown. Then switch off the flame and add Turmeric powder, red chilli powder and coriander powder, mix well. Allow them to cool down.
2.When the Roasted ingredients are cool down completely, add them to a blender and grind them finely without adding water, it will start to release oil.
3.Heat oil in a pot. When the oil is hot, add Mustard seeds, fenugreek seeds. Let them splutter. Then add chopped garlic, sliced ginger, sliced shallots. Saute them to golden. Add curry leaves.
4. Add ground masala and saute it in the oil. Add the soaked kokum along with water. Mix well, add salt to taste. Bring it to boil. Add the cleaned Prawns into it. Cover and Allow it to cook for 7 minutes in medium flame . Check for salt and add if required. The oil should start appearing on the top. Switch off the flame.
Chemmeen Theeyal is ready.
Serve hot with Rice.
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