CHEMMEN ULLI THEEYAL RECIPE

Ingredients:
Prawn : 1/2 kg
Shallots / small onion ( sliced ): 3/4 cup
Kashmir chilly powder : 1 tsp
Turmeric powder : 1/4 tsp
Coconut pieces : 1/2 cup
Fish tamarind / coccum : 3,4 small pieces
Curry leaves : 3 springs
Coconut oil
Salt
To roast and grind :
Grated coconut : 1 cup
Shallots : 5
Ginger (chopped) : 1/2 " piece
Coriander powder : 2 tsp
Kashmir chilly powder : 1 tbsp (up to your spice level )
Curry leaves : few

Method :

1. Clean ,de vein and wash the prawn.Keep it aside. Soak the fish tamarind pieces in water and heat a pan with oil.

2. Add grated coconut,chopped ginger, shallots and curry leaves. Fry it well till it turn light golden brown colour. Take care not to burn the coconut mixture while roasting. Stir it continuously and keep the flame in simmer mode. Now add coriander powder and chilly powder. Mix it well and switch off the flame.Let it cool.

3. Now grind it in to smooth paste with 1/4 cup of water.(if need add more water).Keep it aside.

4. Heat a clay pot with oil. Add sliced shallots and saute it well.

6. Now add coconut pieces and curry leaves. Saute it well and add chilly powder, coriander powder and salt.

7. Add 1 cup of water and cook it in medium flame. It will take maximum 5 minutes. Add this ground coconut paste in to it. If need add 1 cup of water. Mix it well and add fish tamarind too.Let it boil. Keep the stove in simmer mode and close the clay pot with its lid. When the curry reaches the right consistency switch off the flame and add curry leaves and 2 tbsp of coconut oil.

Delicious chemmeen theeyal is ready to serve!!!!

Notes:
Over cooking will make prawn rubbery.
Use coconut oil and clay pot for cooking which will enhances the taste.