Chemmeen (Prawns) Thiyyal Recipe 🍤
Overview:
Bring the flavors of coastal India to your table with this aromatic and rich Chemmeen (Prawns) Thiyyal recipe. This traditional dish is a tantalizing blend of prawns, coconut, and spices, creating a hearty and satisfying meal. Perfect for lunch or as a snack, it’s a delightful way to savor the essence of Indian cuisine. Follow along to create a culinary masterpiece that will have everyone coming back for seconds!
Ingredients:
Here’s what you’ll need for this flavorful Chemmeen Thiyyal:
| Quantity | Ingredient |
|---|---|
| 1/2 lb | Prawns |
| 1 | Potato |
| 4 | Onions |
| 2 tsp | Red Chili Powder |
| 3 tsp | Coriander Powder |
| 1/2 tsp | Turmeric Powder |
| 1/2 tsp | Ground Fenugreek |
| 4 | Green Chilies |
| 2 | Tomatoes |
| 1 cup | Fresh Coconut |
| 15 | Curry Leaves |
| 1 tsp | Mustard Seeds |
| 1 tsp | Sugar |
| To taste | Salt |
| Oil for frying | |
| Cooked white rice |
Instructions:
-
Clean and Prep Prawns:
- Begin by cleaning the prawns thoroughly, ensuring to remove the black thread on their back.
-
Cook Prawns and Potato:
- In a pot, add 2 cups of water along with the prawns, diced potato, turmeric powder, and a pinch of salt.
- Cook until the prawns are tender and the potato is cooked through.
-
Prepare Spiced Onions:
- In a pan, heat 2 tablespoons of oil.
- Fry the onions until they turn golden brown.
- Add the red chili powder and coriander powder, frying for an additional 3 minutes.
- Set aside for later use.
-
Roast Coconut:
- In a non-stick pan, dry roast the grated coconut until it turns a lovely golden brown.
- Allow the roasted coconut to cool.
-
Make Coconut Paste:
- Once cooled, grind the roasted coconut into a fine paste using a mixer. Aim for a smooth, oily consistency without adding water.
-
Combine Ingredients:
- In a large pot or pan, mix together the cooked prawns (along with their cooking water), diced potatoes, chopped green chilies, diced tomatoes, fried coconut paste, spiced onions, and salt to taste.
-
Cook and Simmer:
- Stir everything together well and let it cook for about 5 minutes, allowing the flavors to meld.
- If the curry seems too thick, you can add a bit of water to achieve your desired consistency.
-
Add Fenugreek and Seasoning:
- Stir in the ground fenugreek powder, letting it infuse its aromatic flavor into the dish.
- Finish by adding a pinch of sugar for a hint of sweetness.
-
Temper Mustard Seeds and Curry Leaves:
- In a separate small pan, heat a tablespoon of oil.
- Add the mustard seeds, allowing them to crackle.
- Next, add the curry leaves and fry until they become fragrant.
-
Final Touches:
- Pour this aromatic tempering over the prepared Chemmeen Thiyyal curry, infusing it with even more flavor.
-
Serve and Enjoy:
- Your delicious Chemmeen Thiyyal is now ready to be served!
- Enjoy it hot with a side of steamed white rice, allowing the rich flavors to tantalize your taste buds.
Recipe Notes:
- Spice Level: Adjust the amount of red chili powder and green chilies to suit your spice preference.
- Consistency: If you prefer a thicker curry, simmer for a bit longer to let the flavors intensify.
- Variations: Feel free to add vegetables like drumsticks or carrots for an extra nutritional boost.
- Storage: This dish tastes even better the next day as the flavors meld, so it’s great for leftovers!
Nutrition Information (Per Serving):
- Calories: 402.1
- Total Fat: 19.1g
- Saturated Fat: 7.6g
- Cholesterol: 157.5mg
- Sodium: 753.5mg
- Total Carbohydrates: 38.5g
- Dietary Fiber: 8.2g
- Sugar: 13.9g
- Protein: 22.9g
Serving Suggestions:
- Garnish with fresh cilantro leaves for a burst of color and freshness.
- Serve alongside a crisp salad or a cooling cucumber raita.
- Accompany with a side of traditional Indian pickle or chutney for added zing.
With its vibrant colors, bold flavors, and aromatic spices, this Chemmeen (Prawns) Thiyyal recipe is sure to become a favorite in your culinary repertoire. Share this delightful dish with friends and family, and savor the rich tapestry of Indian flavors in every bite! 🌶️🍤✨
