Konchu or prawns form an integral part of a Malayalee's non vegetarian cuisine. The konchu/ prawns theeyal is a mouth watering spicy curry with lots of gravy and can be mixed with rice or chappathi or bread or dosa or idli or kappa/tapioca or appam.. etc. The recipe that follows is how we used to make konchu theeyal at our home.
Some of you may find this method different from how it was made in your homes. In that case please share your tips, so that all of us can make a better theeyal next time.
Ingredients:-
1) Prawns - 500 gms (medium sized or small prawns are more tasty for theeyal)
1) Prawns - 500 gms (medium sized or small prawns are more tasty for theeyal)
2) Coconut oil - 3 tbsp
3) Small Onion/ Shallots - 12 to 15 no:s (medium sized- cut into small slices)
4) Green Chillies - 5 to 6 no:s
5) Dry red chillies - 2 no:s
6) Mustard seeds - 1/2 tsp
7) Fenugreek seeds (Dried) - 2 pinches
8) Curry leaves - 1 tbsp full
9) Turmeric powder - 1/2 tsp
10 Coriander powder - 2 tsp full
11) Red Chilly powder - 2 tsp full
12) Kudam Puli/ Malabar Tamarind - 3 to 4 no:s
13) Water - 3 cups
14) Salt - to taste
15) Grated coconut - 1 cup full
3) Small Onion/ Shallots - 12 to 15 no:s (medium sized- cut into small slices)
4) Green Chillies - 5 to 6 no:s
5) Dry red chillies - 2 no:s
6) Mustard seeds - 1/2 tsp
7) Fenugreek seeds (Dried) - 2 pinches
8) Curry leaves - 1 tbsp full
9) Turmeric powder - 1/2 tsp
10 Coriander powder - 2 tsp full
11) Red Chilly powder - 2 tsp full
12) Kudam Puli/ Malabar Tamarind - 3 to 4 no:s
13) Water - 3 cups
14) Salt - to taste
15) Grated coconut - 1 cup full
Method:-
1) Making the fried coconut paste - Stir fry the grated coconut in a non stick frying pan with 2 to 3 shallots until the coconut is golden brown and then add the turmeric powder, coriander powder and chilly powder and keep stirring till the whole mixture turns real brown (Also the raw smell of the powders will no longer be there). The let the mixture cool. Make a smooth paste of the mixture without adding water.
1) Making the fried coconut paste - Stir fry the grated coconut in a non stick frying pan with 2 to 3 shallots until the coconut is golden brown and then add the turmeric powder, coriander powder and chilly powder and keep stirring till the whole mixture turns real brown (Also the raw smell of the powders will no longer be there). The let the mixture cool. Make a smooth paste of the mixture without adding water.
2) Heat the coconut oil in an earthen dish(manchatti) and crack the mustard seeds, fenugreek seeds and dry red chillies and then add the curry leaves. Now add the slices of shallots and green chillies into the oil and stir fry with salt, till the whole mixture starts turning into a golden colour. Once the colour starts to show add the prawns and keep stirring. Next, add the coconut paste and and water cover the vessel. Wait till the curry boils, then add the malabar tamarind pieces. Simmer with the dish open and the konchu theeyal can be served once a top layer of oil starts forming.
