For Roasted Coconut Masala |
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| 1 cup grated coconut | |
| 5-6 shallots (chopped) | |
| 3-4 dried red chilies | |
| 1½ tsp coriander powder | |
| ½ tsp turmeric powder | |
| ½ tsp red chili powder | |
| ½ tsp black pepper powder | |
| ½ tsp fenugreek seeds | |
| ½ tsp mustard seeds | |
| 1 sprig curry leaves | |
| 1 tbsp coconut oil | |
For the Curry |
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| 250g prawns (cleaned & deveined) | |
| 1 small lemon-sized tamarind (soaked in warm water) | |
| ½ tsp turmeric powder | |
| 1 tsp red chili powder | |
| 1 medium onion (sliced) | |
| 2-3 green chilies (slit) | |
| 2 garlic cloves (crushed) | |
| 1 tomato (chopped) | |
| Salt to taste | |
| 1 tbsp coconut oil | |
| 1 sprig curry leaves | |
| 1 cup water |
Chemmeen Theeyal is a flavorful Kerala-style prawn curry made with roasted coconut, tamarind, and spices. It has a rich, tangy, and slightly spicy taste, perfect to pair with rice or Kerala parotta.
Chemmeen Theeyal is a traditional Kerala delicacy that combines the rich flavors of roasted coconut, tangy tamarind, and aromatic spices with succulent prawns. This dish belongs to the Theeyal family, known for its deep, roasted flavors and dark, thick gravy.
The preparation starts with slow-roasting grated coconut along with shallots, dried red chilies, coriander, fenugreek, and other spices until it turns a deep golden brown. This roasted mixture is then ground into a smooth paste, forming the base of the curry. Tamarind extract adds a pleasant tanginess, while the combination of green chilies, garlic, and tomatoes enhances its depth of flavor.
Prawns, being quick to cook, are added towards the end, allowing them to absorb the rich, spiced gravy while maintaining their juicy texture. A final touch of fresh curry leaves and a drizzle of coconut oil elevate the authentic Kerala essence of this dish.
Best enjoyed with steamed rice or Kerala parotta, Chemmeen Theeyal is a perfect blend of nutty, tangy, and mildly spicy flavors that truly represent Kerala’s culinary heritage.
Here’s the approximate nutritional breakdown per serving of Chemmeen Theeyal (based on a standard serving size of 1 cup):
| Calories | ~250 kcal |
| Protein | ~18g |
| Carbohydrates | ~12g |
| Fiber | ~3g |
| Sugar | ~3g |
| Fats | ~15g |
| Saturated Fat | ~10g |
| Cholesterol | ~120mg |
| Sodium | ~400mg |
| Potassium | ~350mg |
| Calcium | ~60mg |
| Iron | ~2mg |
Note: Nutritional values may vary based on portion size and ingredient variations.
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1
Done
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Prepare Roasted Coconut MasalaHeat 1 tbsp coconut oil in a pan. Add grated coconut, shallots, dried red chilies, fenugreek seeds, mustard seeds, and curry leaves. Sauté on low heat until the coconut turns golden brown. Add coriander powder, turmeric powder, red chili powder, and black pepper powder. Stir well and roast for another 1-2 minutes. Let it cool, then grind into a smooth paste with little water. |
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2
Done
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Prepare the CurryHeat coconut oil in a pan, add onions, green chilies, and garlic. Sauté until onions turn soft. Add tomatoes and cook until mushy. Add turmeric powder, red chili powder, and salt. Stir well. Pour the tamarind extract and water. Let it simmer for 5 minutes. Add the roasted coconut paste and mix well. Cook for another 5 minutes. Add the cleaned prawns and cook for 4-5 minutes until they are done. Add curry leaves and drizzle some coconut oil for extra flavor. |
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3
Done
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ServeServe hot with steamed rice or Kerala parotta. Enjoy your authentic Chemmeen Theeyal!😊 |
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