Here is an authentic recipe of Prawns Theeyal cooked with roasted coconut masala gravy and is a good accompaniment with boiled rice.
- Prawns – 250 gm, cleaned
- Grated Coconut – 2 cups
- Drumsticks – 2 nos, cut into 3” long size
- Shallots – 20 nos, thinly sliced
- Green Chilli – 2 nos, slit
- Curry Leaves – 2 sprigs
- Chilli Powder – 3 tsp
- Coriander Powder – 2 tsp
- Turmeric Powder – ¼ tsp
- Kudampuli – 3 pcs
- Mustard Seeds – ½ tsp
- Dry Red Chilli – 2 nos
- Coconut Oil – 2 tsp
- Coconut Chunks – 2 tbsp
- Water – 2 cups
- Salt – as required
METHOD OF COOKING:
- Clean, devein and wash the prawns and keep aside.
- Heat a non-stick pan and dry roast the grated coconut stirring continuously on low-medium flame until become golden brown color.
- Turn the flame to low, add red chilli powder and coriander powder into it and stir well for 2 more minutes. Remove from the flame and let it cool.
- Grind the roasted coconut masala mix into a fine paste using an electric mixer grinder without adding any water.
- Wash the kudampuli in 1 cup of water and keep aside.
- Heat oil in a pan, preferably in an earthen pan or pot and splutter mustard seeds. Add curry leaves, dry red chilli, shallots, drumsticks, coconut chunks and saute well until the shallots turn translucent.
- Add the ground coconut masala paste, salt, kudampuli, 1½ cup water and combine well. Close the pan and boil it for 5 minutes on medium flame.
- Add prawns, mix well and close the pan. Continue cooking for another 8 to 10 minutes on medium-low flame. Adjust the consistency by adding water. Do not overcook the prawns as it may become rubbery.
- Switch off the flame, mix it well and again keep close the pan for another 5 minutes to set the flavor before serving with rice.