PRAWNS CURRY ( KONJU THEEYYAL )

                                                            KERALA PRAWNS CURRY

                                                             ( KONJU THEEYYAL )

WE CAN MAKE THIS DISH WITH 

CUTTLE FISH - കണവ

SEA SHELL - കക്ക

CRAB - ഞണ്ട് 

OYSTER - ചിപ്പി 

OR ANY FISH FROM SHRIMP AND SHELL FAMILY 

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Prawns(Chemmeen) – 750 grams
Tamarind(Puli) - As reqd
Oil - 3 - 4 tbsp
Mustard seeds - 1 tsp
Small onions(cheriya ulli) - 10 - 12 nos
(quartered)
Green chillies - 3 - 4 nos
(slit)
Curry leaves - A few
Ginger - 2" piece
(finely chopped)
Garlic pods - 2 nos
(finely chopped)
Coconut chips(Thenga kothu) - 1/2 cup

For masala:
Grated coconut - 1 cup
Small onions(cheriya ulli) - 2 - 3 nos
Peppercorns(Kurumulaku) - 6 - 8 nos
Fenugreek seeds(Uluva) - 4 - 6 nos
Chilly powder - 1 heaped tsp
Coriander powder - 2 - 3 tsp

Method:........

Heat up a pan or a kadai.

Add coconut, small onions, pepper and fenugreek seeds and fry well.

When the coconut turns nice and brown, take the pan off the fire.

Add chilly powder, coriander powder and sauté in the heat of the pan. 

Grind the above into a fine paste.

Cook prawns in this paste adding some water along with salt and turmeric powder.

When cooked, add vaalampuli diluted in around 1 cup of water.

Heat oil in a pan or a kadai.

Splutter mustard seeds.

Add small onions, green chillies, curry leaves, ginger and garlic and fry, till the onions turn light brown. Add it to the simmering curry. 

Let the curry simmer on a very low flame for around 30 mins, till the gravy thickens. 

Shake or tilt the vessel now and then so that it doesn’t get burnt. 

:- Do not stir with a ladle.

Fry coconut pieces( 1*1 cm) in another pan.

Add the above fried coconut pieces into the curry.

:- It tastes best when it is prepared in a meen chatti... AND IF TIME PERMITS LET IT SET IN ROOM TEMPERATURE FOR 12 TO 18 HOURS.....