Prawns Theeyal Recipe (Chemeen Theeyal)
An aromatic and flavorful Kerala delicacy made with succulent prawns and roasted coconut.
Introduction:
Prawns Theeyal, also known as Chemeen Theeyal, is a rich and aromatic dish from the coastal state of Kerala. Theeyal is famous for its unique preparation method that involves roasting grated fresh coconut along with a mix of spices to give the dish its signature deep, earthy flavor. Combined with succulent tiger prawns, this dish is a celebration of local Kerala ingredients and flavors. Whether served with hot steamed rice or enjoyed as a standalone dish, Prawns Theeyal is a delicious, protein-packed delight that’s perfect for a weekday lunch.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Prawns (Tiger Prawns) | 500 grams |
| Fresh coconut (grated) | 1 cup |
| Coriander (Dhania) seeds | 2 tablespoons |
| Dry red chillies | 4 |
| Shallots | 8 |
| Garlic (split lengthwise) | 8 cloves |
| Methi seeds (Fenugreek seeds) | 1 teaspoon |
| Cumin seeds (Jeera) | 1-1/2 teaspoon |
| Turmeric powder (Haldi) | A pinch (optional) |
| Mustard seeds (Rai/Kadugu) | 1 teaspoon |
| Curry leaves | A few leaves |
| Tamarind | 30 grams |
| Salt | To taste |
Allergen Information:
This dish contains seafood (prawns), which is a common allergen. Additionally, it may contain traces of coconut and mustard, which are potential allergens for some individuals. Please ensure that any allergies to these ingredients are considered before preparing this dish.
Dietary Preference:
- Non-Vegetarian: This recipe is ideal for seafood lovers.
- Gluten-Free: This dish does not contain any gluten.
- Low in Fat: Prawns are a lean source of protein, making this a great low-fat option.
- Rich in Nutrients: Packed with vitamins, calcium, potassium, and phosphorus, Prawns Theeyal is not only delicious but also highly nutritious.
Preparation Time:
10 minutes
Cooking Time:
45 minutes
Instructions:
-
Roast the Coconut and Spices:
- Begin by placing the grated coconut in a blender and pulse it until finely ground. This helps in roasting the coconut evenly.
- Heat a wok or kadhai on medium flame. Add the grated coconut and start roasting it. Stir continuously every 10 seconds to avoid burning.
- Once the coconut turns a light brown color, add the coriander seeds, dry red chillies, curry leaves (reserve a few for later), shallots, cumin seeds, methi seeds (fenugreek), and turmeric powder.
- Roast the mixture until the coconut achieves a deep brown color and the spices are aromatic. Take it off the heat and let it cool down.
-
Blend the Coconut and Spices:
- Once cooled, transfer the roasted coconut and spice mixture to the blender. First, grind the mixture into a powder.
- Add the tamarind pulp (soaked in a little water) and some more water to help in blending. Process until you get a smooth, cohesive paste.
-
Sauté the Shallots and Garlic:
- In the same wok, heat some coconut oil. When the oil is hot, add mustard seeds and let them splutter.
- Add the remaining shallots and garlic. Sauté until the shallots become translucent and the garlic turns golden.
- Toss in the remaining curry leaves and sauté for an additional minute to release their fragrance.
-
Simmer the Coconut Paste:
- Add the blended coconut paste into the wok and mix well with the sautéed shallots and garlic.
- Pour in about 1 cup of water and bring the mixture to a boil. Add salt to taste.
- Let it simmer for 5-10 minutes, or until you notice the oil rising to the surface, indicating the flavors have melded well.
-
Cook the Prawns:
- Add the cleaned prawns to the wok and stir gently. Allow them to cook for 3-5 minutes, or until the prawns turn pink and are fully cooked.
-
Serve:
- Once the prawns are cooked and the curry has thickened, remove from heat.
- Serve Prawns Theeyal hot with steaming rice for a complete, satisfying meal.
Advice and Tips:
- Coconut Roasting: The key to getting the rich flavor in Prawns Theeyal lies in roasting the coconut to a deep brown color. Be patient and stir constantly to avoid burning the coconut.
- Tamarind: Tamarind gives the dish a tangy twist. If you don’t have fresh tamarind, you can use tamarind concentrate or paste as a substitute, adjusting the quantity to taste.
- Prawns: Use fresh, high-quality tiger prawns for the best flavor. Avoid overcooking them, as prawns can become rubbery if cooked for too long.
- Adjust Spice Levels: The heat from the dry red chillies can be adjusted based on your preference. For a milder version, reduce the number of chillies or remove their seeds.
Conclusion:
Prawns Theeyal is a stunning dish from Kerala that blends the rich flavors of roasted coconut, aromatic spices, and succulent prawns. With its tantalizing fragrance and complex flavors, it’s perfect for anyone who enjoys bold and flavorful seafood dishes. It pairs wonderfully with steamed rice, making it an ideal choice for a wholesome lunch or dinner. Try this recipe today, and transport yourself to the sunny coasts of Kerala with every bite!
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