Prawn Theeyal
- 56 min
- medium
- Serves 4
Prawn theeyal is a Kerala prawn curry in a dark roasted coconut and coriander gravy with shallots and tamarind. Medium-spicy, serves 4, about 55 minutes.
Ingredients
Coconut Oil1 tsp
Coconut, Grated80 grams
Coriander Seeds2 tbsp
Dry Red Chilli, De-stemmed5 grams
Cumin2 grams
Fenugreek Seeds1 grams
Water, For Grinding150 ml
Small Onion (Shallots)12
Green Chilli, Slit10 grams
Curry leaves6 grams
Turmeric Powder1.5 grams
Tamarind Juice60 ml
Salt1½ tsp
Prawns, Cleaned and Deveined500 grams
Jaggery1 tsp
Mustard Seeds1 tsp
Contains: shellfish.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 349kcal | 1396kcal |
| Protein | 28g | 110g |
| Carbohydrate | 15g | 58g |
| Fat | 21g | 85g |
| Fibre | 4.8g | 19g |
| Sugar | 6.7g | 27g |
Cookd masalas for prawns
Method
Get ready by cleaning and deveining the prawns. Grate the coconut, slice the shallots and slit the green chillies. Remove the stems from 5 dry red chillies and halve the other 2. Wash the curry leaves and measure the tamarind juice.
Heat 1 teaspoon coconut oil in a kadai on low flame for 1 minute until hot. Add the grated coconut and roast for 6 to 8 minutes, stirring, until it turns brown. Add the coriander seeds, de-stemmed dry red chillies, cumin and fenugreek seeds and roast for 2 more minutes until the spices smell toasted. Switch off.
Cool the roasted mixture for 5 minutes. Grind it in a mixie with 150 ml water until smooth.
Heat 2 tablespoons coconut oil in the same kadai on medium flame for 1 minute until hot. Add the shallots, green chillies and 4 g curry leaves. Fry for 5 minutes until the shallots are soft and golden. Add the turmeric powder and stir for 30 seconds.
Add the ground coconut paste, tamarind juice, 400 ml water and salt. Boil on medium flame for 2 to 3 minutes until the gravy bubbles steadily. Lower the flame and simmer for 8 minutes until the raw tamarind smell goes and the gravy begins to thicken.
Add the prawns and jaggery. Simmer on low flame for 4 to 5 minutes until the prawns are opaque throughout, firm and curled, and the gravy is dark and slightly thick.
Heat the coconut oil in a small tadka pan on medium flame for 1 minute until hot. Add the mustard seeds, halved dry red chillies and remaining curry leaves. Fry for 1 minute until the mustard splutters and the chillies darken. Pour the tempering over the curry.
Rest the curry for 5 minutes before serving.
Before you start
- How long does Prawn Theeyal take?
- 56 minutes from start to finish. That is 20 minutes of preparation and 36 minutes of cooking.
- How many people does Prawn Theeyal serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Prawn Theeyal vegetarian?
- No, it contains meat or fish.
- Is Prawn Theeyal spicy?
- It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Prawn Theeyal?
- 500 grams Prawns, 80 grams Coconut, 5 grams Dry Red Chilli, 2 grams Cumin, 1 grams Fenugreek Seeds, 10 grams Green Chilli, and a few more listed on this page.
- Do I need a pressure cooker for Prawn Theeyal?
- No, it is cooked in an open pot.
- How many calories are in Prawn Theeyal?
- About 349 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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