Chemmeen / Konju Theeyal (Prawns cooked in Dry Roasted Coconut Sauce)

Chemmeen / Konju Theeyal

Chemmeen / Konju Theeyal

Ingredients
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• Prawns - 250 gms
• Pearl Onion (Kunjulli) - 1 cup
• Dried Red chilli -1
• Chopped Ginger - 1 tsp
• Chopped Garlic  - 1 tsp
• Green chilli  - 2
• Turmeric powder - 1/4 tsp
• Chilli powder - 1/2 tsp
• Coriander Powder -2 tbsp
• Crushed Pepper powder - 1 1/2 tsp
• Coconut Flakes - few
• Kudampuli (Gambooge) - 2 pieces
• Mustard seeds -1 tsp
• Fenugreek seeds - 1/2 tsp
• Curry Leaves
• Salt - to taste
• Oil - 3tbsp
• Water -1/4 cup +1/2 cup

To Dry Roast  

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• Grated coconut - 1/2 cup
• Dried Red Chilli - 4
• Peppercorns - 2 tsp
• Coriander seeds -1 tsp
• Red chilli Powder - 1 tsp
• Coriander Powder - 1 1/2 tsp

Method

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1. Clean the prawns.Soak kudampuli in 1/4 cup  hot water.
2. Dry roast the ingredients  given  in "To Dry Roast ". Cool and grind it into a smooth paste by adding very little water.
3. In a heated pan or manchatti add oil. Splutter  mustard seeds, fenugreek seeds. .Add red chilli and curry leaves.
4. Add chopped ginger , garlic, green chili, pearl onions and saute till it becomes light brown.
5. Add  coconut flakes and cleaned prawns.
6. Add all powders, salt, water. Close and cook till prawns are done.
7. Add  soaked kudampuli pieces, grounded masala.You can add extra water if requied.
8. Bring to boil.Reduce flame and cook for some more time 
9. Add coconut oil and curry leaves.

Notes

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1. Take care when you cook prawns.It becomes rubbery if you cook for longer time.
2. Add kudampuli only after the prawns gets cooked , else  won't be cooked properly.
3. Do not add too much water while grinding. It will reduce the colour.
4. This recipe tastes best the next day.

Chemmeen / Konju Theeyal