Prawns theeyal


Use a manchatti/earthen pot for that real authentic taste.


To roast and grind:-

  1. Grated coconut – 11/3 cups
  2. Shallots – 4 numbers, thinly sliced
  3. Dry red chillies – 4 numbers; split
  4. Pepper corns – 1 tsp.
  5. Fenugreek seeds/ Uluva – 1/4 tsp.
  6. Curryleaves – a few, torn
  7. Turmeric powder – 1/2 tsp.
  8. Coriander powder – 1 heaping tsp.
  9. Kashmiri chilly powder – 1 tsp. (heaping)
  10. Coconut oil – 1.5 tbsps
  11. Tamarind – a small lime sized ball (seeds removed)

Other ingredients:-

  1. Prawns – 500 grams  ( divided into half from the middle)
  2. Coconut oil – 2 tbsps.
  3. Mustard seeds – 1 tsp.
  4. Shallots – 3/4 cup, thinly sliced
  5. Drumstick– 1 number, cut into 3″ pieces
  6. Tomato – 1 big; quartered
  7. salt to taste
  8. Ginger – 1 tbsp, julienned
  9. Curry leaves – a few
  10. Water – 1 tea mug or 300ml.


  1. In a pan, roast the grated coconut along with the shallots, dry red chillies, pepper corns, fenugreek seeds adding 1.5 tbsps of coconut oil till dark brown in colour. Add the turmeric, coriander & red chilly powders & cook for another minute. Add the tamarind ball and mix. Let cool. Grind to a smooth paste adding little water while grinding.
  2. Heat 2 tbsps. of coconut oil in a manchatti. Add the mustard seeds and allow them to splutter. Add the ginger and cook for a minute.
  3. Stir in the sliced shallots, curry leaves, drumstick pieces and tomato pieces and cook on medium high heat for 2-3 minutes or till the shallots turn white in colour and tomatoes start to wilt.
  4. Add the ground coconut paste and 1 teamug of water. Bring the mixture to a rolling boil. Add the prawns and enough salt. Cover cook on low heat for 25 minutes or till oil floats on top.
  5. Serve hot with rice.
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