Prawns Theeyal / Konch Theeyal

Ingredients

• Prawns - 250 gm
• Shallots - 15 
• Green Chilly- 3
• Grated Coconut- 1/2 cup
• Red Chilly Powder - 1 tsp
• Coriander Powder- 1 tsp
• Turmeric Powder- ½ tsp
• Fenugreek Powder- a pinch
• Tamarind - gooseberry size

Preparation

1.Heat 1 tsp of oil in a pan add Grated coconut and saute till brown. Add chilly powder, fenugreek powder and coriander powder and stir for a few minutes.

2.Remove from fire and allow to cool. Grind it to a fine paste. Soak tamarind in hot water.

3.Heat oil in a pan. Add sliced onions, Green Chilly and saute, add Shrimp,Turmeric Powder, salt and water,let it cook.

4.Add coconut paste and let it to boil. Add tamarind extract and cook till the gravy thickens and oil separates.

5.Remove from the fire and add curry leaves.

Chemmeen / Prawns Curry

Ingredients

• Prawns –  250 gm
• Turmeric powder – 1/4 tsp
• Chilly powder – 1/2 tsp
• Onion – 1
• Ginger-garlic paste – 2 tsp
• Green chilies – 2
• Curry leaves – 1 sprig
• Tomato – 1 
• Turmeric powder – 1/2 tsp
• Chilly powder –  2 tsp 
• Coriander powder – 1 tbsp
• Kudam puli / gamboge –  2 small(Soak them in enough water and tear into small pieces)
• Dry red chilies – 2

Preparation

1. Wash and clean the prawns. Marinate the prawns with turmeric, chilly powder and salt for at least 15 minutes.

2.  Heat oil in a claypot or a heavy-bottomed pan at medium heat. Splutter the mustards and fry dry red chilies.

3.Add finely chopped onion, ginger-garlic  paste, green chilies and curry leaves. Saute until onion turns light golden.

4.Add the spice powders(Turmeric, chilly,coriander) and saute until their raw smell is gone. Add finely chopped tomatoes, salt and saute until tomato turns mushy and oil separates.

5.Add 1 cup of hot water, kudam puli pieces and enough salt. Bring to a boil and cook for a few minutes. Add the prawns. Cook until done and gravy is thick. Add 1 tsp coconut oil and a few curry leaves. 

Prawns Roast / Chemmeen Roast

Ingredients

• Prawns – 250 gm
• Onion – 2 big
• Kashmiri Chilli Powder – 1/2 tsp
• Green Chilli – 3
• Turmeric powder – 1/4 tsp
• Coriander powder – 1/2 tsp
• Ginger garlic paste – 1 tsp
• Curry leaves – 2 sprigs

To Marinate

• Chilli powder – 1 tsp
• Kashmiri chilli powder – 1 tsp
• Turmeric powder – 1/2 tsp
• Ginger garlic paste – 1 tsp
• Lemon juice – 1 tsp
• Salt

Preparation

1.Mix all the ingredients to marinate with little water to make a paste. Add cleaned prawns into it and keep it in the fridge for half an hour.

2.Heat oil in a nonstick pan and roast the prawns in a low-medium heat until its golden brown. Keep it aside.

3.To the same pan add sliced onion, curry leaves. When onion turns golden brown,add ginger garlic paste, green chilli and cook for 5 minutes.

4.Add Kashmiri chilli, turmeric and coriander powder and cook for 2 minutes. Add roasted prawns, and mix well. Cook for another 5 minutes and turn off.

Prawns Masala / Chemmeen Masala

Ingredients

• Prawns - 1/2 kg
• Onions chopped - 2
• Tomatoes very finely chopped - 2
• Green Chilli - 5
• Curry leaves - 2 sprigs
• Kashmiri Chilli powder - 2 tbsp
• Turmeric powder - 1 tbsp
• Water - 1/2 cup

Preparation

1.Heat coconut oil in a thick bottomed wok. Splutter the mustard seeds and  sauté onion in oil. Once onions are translucent, sauté chopped tomatoes, green chilli and curry leaves.

2.Add chilli powder, turmeric powder and salt to taste. Sauté until the chilli powder darkens the color.

3.Add water and slide prawns to the gravy. Mix well and allow the prawns cook in the gravy for 15 minutes in low flame with lid closed.

4.After 15 minutes open the lid, stir well, increase the flame and evaporate excess water to make the gravy in the required consistency. Switch off the flame.

5.Seasoning the prawn masala with 1 tbsp coconut oil and curry leaves will give extra taste. Stir well and serve hot.