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 Chemmeen Theeyal (Sour Prawn Gravy) 
  • 250 grams Prawns
  • 1/4 kg Sambhar onions
  • 1 cup Grated coconut
  • 8 Red chillies
  • 3 teaspoons Curry leaves
  • 2 teaspoons Black peppercorns
  • 1/2 teaspoon Fenugreek seeds
  • 1/2 teaspoon Cumin seeds
  • 1/2 teaspoon Turmeric powder
  • 1/4 teaspoon Asafoetida
  • 2 tablespoons Tamarind pulp
  • 4 teaspoons Coconut oil
  • 1/2 teaspoon Mustard seeds
  • 2 teaspoons Chopped coriander leaves
  • 1 teaspoon Chopped mint leaves
  • Salt (As per taste)
Roast the grated coconut till brown and keep aside. Roast 6 red chillies, coriander seeds, 2 tsp curry leaves, peppercorns, fenugreek seeds and cumin seeds and grind to a fine paste.

Wash, shell and de-vein the prawns. Cook prawns and sliced sambhar onions with enough water till tender and dry. Add the ground paste, turmeric powder, asafoetida, tamarind pulp and salt. Cook till the gravy is thick. Remove from fire and transfer the contents to a serving dish.

Heat oil and saute mustard seeds, remaining curry leaves, and red chillies (broken inot bits) for a minute. Pour over the prawn gravy. Mix well. Garnish the dish with the chopped leaves and the mint leaves.

Serve hot with rice and pappadam.

Other Details
Serves: 4 Time: 30 mins.

Rating: Not rated yet.

Category: Main Course | State: Kerala | Submitted by: System


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