Shrimp Theeyal [Kochu Theeyal ]
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Shrimp is an excellent and popular choice for a tasty seafood dish Preparing shrimp for consumption usually involves removing the head, shell, tail, and "sand vein". Proper care need to be given in the cooking time for this seafood since it will have a tough and rubbery texture when overcooked. The dish which I prepared is Kerala style Shrimp theeyal [Shrimp cooked in roasted coconut gravy]. Its medium spicy dish which can be served with Rice, Chappathi etc.
Ingredients:
- For Cooking Shrimp
- Prawn/Shrimp Cleaned and peeled - 500 gm
- Pearl Onion (sliced thinnly) - 1 cup [ 1/3 of Shrimp ... says my Mom ]
- Chilli Powder - 1/2 tsp
- Fish Tamarind - 2
- Tomato (Chopped Fine) - 1 tomato
- Drumstick 2'' long pieces - 3-4
- Salt to taste -
- For Roasted Gravy
- Grated coconut - 1 cup
- Chilli Powder - 1/2 tsp
- Coriander Powder - 1/2 tsp
- Turmeric Powder - a pinch
- Fenugreek Powder - a pinch
- For tempering
- Coconut Oil - 1 tbsp
- Mustard seeds - 1 tsp
- Curry leaves - 1 sprig
Instructions:
For Roasted Coconut Gravy
- In a preheated pan add grated coconut and stir continuously.
- when it turns to golden brown color add chilli powder, coriander powder, turmeric powder, and fenugreek powder. Turn off the heat. Keep stirring till the whole mixture turns real brown and the raw smell of the powder will change.
- Grind it in to a smooth paste [Note:Don't add water] and keep aside.
For Cooking Shrimp
- Cook the shrimp with sliced pearl onions, chopped tomatoes, drumstick pieces, chilli powder, tamarind and salt by add level of water.
- When shrimp cook well add roasted coconut gravy in to it and bring it to boil, pakathinu vattikkuka.
- Heat oil in a pan . Splutter mustard seeds. Add curry leaves
- In another pan , pour oil for seasoning; Splutter mustard seed, sliced pearl onions and curry leaves and saute for a minute. Pour this to the Curry.
