ഈ അടിപൊളി കൊഞ്ച് തീയൽ ഉണ്ടെങ്കിൽ വേറൊന്നും വേണ്ട ചോറ് കഴിക്കാൻ || Prawns Theeyal കൊഞ്ചു തീയൽ | Salt N Pepper CurryWorld

Ingredients
---------------------
Prawns - 1kg
Shallots 2cup
Coconut bits-1/2 cup
Fenugreek powder-1/4tsp
Turmeric powder-1/2tsp
Green chilly - 4
Tamarind (soaked in water) - a small gooseberry sized
Curry leaves-few
Mustard seeds-1tsp
Dry chilly - 2-3
Coconut oil - 5-6tbsp


To Roast
-----------------
Grated coconut - 2cup
Shallot- 2-3
Dry chilly - 6 - 7
Black pepper - 1tbsp
Coriander seeds- 2tbsp
Ginger - 2tbsp
Curry Leaves - few

Method
--------------
1. Clean the Prawns and remove all the veins properly or else it may lead to stomach upset

2. Dry roast the above-mentioned ingredients, till brown in colour.
3. Ground the roasted ingredients to a fine powder without adding water, later add the soaked Tamarind also to the powder and again grind it.
4. Either transfer the grounded powder to a bowl and mix it with little water to make a paste.
(or after grinding it to a fine powder add water into the jar and make a paste) and keep aside.
5. Heat an earthen pot and pour 4 tbsp of coconut oil and add the Shallots, green chilly, turmeric powder, salt and saute well.
6. Add the coconut bits and saute for a while in medium flame and cook with the lid on for 10 minutes (total).
7. After 5 minutes give a good stir and let it cook for another 5 minutes.
8. After that, it's time to add the grounded paste and add enough water and mix it well.
9. Check the seasonings, add salt as required and check for the sourness, you can add more Tamarind extract according to your taste.
10. Close with a lid and let it boil.
11.Once the gravy starts boiling add the prawns.
12. Take care not to overcook the prawn, it may turn it to a rubbery texture, if it's done so.
13. Cook it only for 10 minutes, that is, 5 minutes in high flame with a lid on, and for 5 minutes in low flame, so that the all the oil comes to the surface and in between give a good stir and turn off the flame once done.
14. To get more flavour to the gravy, take a pan and add 1tbsp coconut oil. Once the oil is hot splutter Mustard seeds, dry chilly, curry leaves, and Fenugreek powder, pour it to the curry and close the lid.
15. It's a good combination with rice, chappathi, appam or kappa.

കൊഞ്ചു തീയൽ / ചെമ്മീൻ തീയൽ || Prawns in Roasted Coconut Gravy
#konju_Theeyal #Kerala_Food, #Prawn_Theeyal, #Kerala_Cooking #salt_n_pepper #Kerala #Cooking #Indian #Recipe