Chemmeen /Prawns Theeyal

Theeyal is a spicy and tangy coconut based dish and its wonderful aroma comes from roasted coconut....definitely sounds tedious,but believe me its worth the effort. This chemmeen/prawns is a great side dish for rice or pathiri.Theeyal is part of the feast in some parts of Kerala and there are different variations of theeyal. This is similar to the Vazhuthanenga/eggplant theeyal that I had posted earlier. This is non veg and seafood lovers will love this aromatic and slightly tangy dish.

Ingredients

Prawns- 1 lb
Pearl onions- 20-25
Coconut-1 cup 
Thinly sliced coconut pieces-  a few
Ginger- 3 inch thick
Green chilly- 2
Chilly powder-  1 1/2 tsp
Coriander powder- 3 tsp
Turmeric powder- 1/2 tsp
 Fenugreek powder- 1/2 tsp
Tamarind- one lemon size
mustard seeds- 1/2
curry leaves
Salt to taste
oil


Heat one tsp of oil in a pan and add coconut to this and roast in medium heat till it is browned up. Add chilly powder , coriander powder and fenugreek powder and slightly roast it along with the coconut. Using a mixer blend this into a fine paste.
In another pan add mustard seeds and when they crackle add thinly sliced coconut pieces and fry till golden brown. Now add sliced pearl onion, ginger, curry leaves and green chilly and fry till the onion becomes golden brown. Add turmeric and stir for one more minute. Now add the prawns and salt and saute till the prawns changes color. Add half a cup of tamarind extract and allow this to boil. Finally add the paste and simmer for three minutes. Serve with rice.

Try this...
Hope you will all enjoy..