Prawns Theeyal Recipe

prawns theeyal

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


  • 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.

prawns theeyal


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