My husband got these beautiful tiger prawns and asked to prepare theeyal. Theeyal is an elaborate preparation with roasted coconuts with spices. It has beautiful flavors and coupled with prawns it tastes awesome.
The preparation itself is a joy to all your senses. You get beautiful aroma while roasting the coconut, visually appealing theeyal and it tickles your taste buds. Theeyal has roasted coconutty flavor that marries the spices and the tartness of the tamarind. Without chatting much I will go straight to the recipe.
Tiger Prawns – 500 gms
Grated coconut – 1 cup
Coriander seeds – 2 tblspn
Red Chilly – 4-5
Shallots –10 – 12
Garlic cloves (split lengthwise) – 8-10
Fenugreek seeds – 1 tsp
Cumin – 1.5 tsp
Turmeric powder – a pinch (optional)
Mustard Seeds – 1 tsp
Curry Leaves – 1- 2 stem
Tamarind – lemon sized
Salt – as per taste
- Start by taking grated coconuts in a blender and blending it so it becomes fine. This will help the coconut to brown evenly and faster.
- In a manchatty or a kadai take coconuts and start roasting on medium flame. Stir every 10 seconds to avoid burning.
- Once the coconuts have achieved light brown colour add coriander seeds, red chilly, some curry leaves, 2-3 shallots, cumin, fenugreek and turmeric powder and roast.
- Once the coconut mixture is nicely roasted and achieved a deep brown colour take it off heat to cool.
- Once cooled blend the mixture in blender. First blend it to powder everything. Then add the tamarind pulp and little water and blend. Blend till it becomes a cohesive smooth paste.
- In the same manchatty or kadai heat some coconut oil.
- Once hot, splutter some mustard seeds.
- Add the shallots and garlic and sauté till everything turns translucent. Add curry leaves and sauté for another minute.
- Add the coconut paste in and give a good mix. Add 1 cup water and bring to a boil.
- Add salt as per taste and let it boil until the oil starts appearing on top. This will take 5-10 minutes.
- Now add cleaned prawns and let it cook for 3-5 minutes before switching off the flame.
- Make sure that your prawns is cleaned properly and de-veined.
- Prawns don’t need much time to cook. Over cooking may result in rubbery and chewy prawns.
- If you have coconuts that have completely dried out that cannot be used for other curries or thorans then it is best reserved for theeyals.
Wonderful accompaniment for hot rice.
This recipe is featured in Archana’s Kitchen