Kerala style Konchu Theeyal, Prawns in Roasted Coconut Gravy
Author:
Yummy N Tasty
Posted on,
1, May 2012
13.9 K views.
7
3.3/5 ( 22 votes )
Yields
5-6 servings
Difficulty
-
Prep Time
-
Cooking Time
-
Total Time
30-40 mins
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Recipe video
Ingredients:
- Prawns - 500 Gms, cleaned and deveined
- Finely sliced Red Pearl Onions- 1 cup
- Tomato - 1 large, chopped
- Potato - 1 large, cubed
- Green chillies - 2-4 Nos, slit
- Turmeric powder - ½ Teaspoon
- Coconut pieces - ¼ cup
- Curry leaves - 2 sprig
- Coconut oil - 3 Tablespoon
- Water as required
- Tamarind juice as required
- Salt to taste
For Roasted Coconut Masala:
- Grated Coconut - 1 ½ cup
- Ginger - 1 small piece, finely chopped
- Garlic - 2 cloves, finely chopped
- Black Pepper corns - 10 - 15 Nos
- Fennel seeds - 1 Teaspoon
- Kashmiri Chilly powder - 2 ½ Tablespoon
- Coriander powder - 1 Tablespoon
Instructions:
Roasted Coconut Masala Preparation:
- Heat 1 tablespoon of coconut oil in a pan, add in the grated coconut, chopped ginger, garlic, fennel seeds, black pepper corns and saute till the color of coconut turns to medium brown on low-medium heat.
- Now add in the chilly powder, coriander powder and fry until golden brown for about 4-5 minutes on low-medium heat.
- Remove from the heat and let it cool. Then grind the mixture along with little water and make a smooth paste. Set aside.
Curry Preparation:
- Heat the remaining coconut oil in a heavy bottomed pan.
- Add in the coconut pieces and saute until the color of the coconut pieces turns to light brown.
- Add in the sliced pearl onions, green chilly, curry leaves and saute till the onions become translucent on medium heat.
- Then add in the potato cubes and saute until the onion turns to light brown on medium heat.
- Add in the turmeric powder and mix well.
- Then add in the chopped tomato and saute until the tomatoes are mashed well.
- Now add in the cleaned prawns, salt and saute for 3-4 minutes on medium heat.
- Add in the ground coconut masala, tamarind juice, enough water to cook the prawns and mix well.
- Cover and cook until the prawns are cooked well and the gravy becomes semi-thick and the oil starts to separate, over low-medium heat.
- Serve hot with Rice.
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Kerala style Konchu Theeyal, Prawns in Roasted Coconut Gravy
Author - Yummy N Tasty |
Posted on - 1, May 2012 |
Recipe URL, https://www.yummyntasty.com/recipes/konchu-theeyal/ |
Cooking time - 30-40 minutes |
Serving - 5-6 person(s) |
Ingredients :
- Prawns - 500 Gms, cleaned and deveined
- Finely sliced Red Pearl Onions- 1 cup
- Tomato - 1 large, chopped
- Potato - 1 large, cubed
- Green chillies - 2-4 Nos, slit
- Turmeric powder - ½ Teaspoon
- Coconut pieces - ¼ cup
- Curry leaves - 2 sprig
- Coconut oil - 3 Tablespoon
- Water as required
- Tamarind juice as required
- Salt to taste
For Roasted Coconut Masala:
- Grated Coconut - 1 ½ cup
- Ginger - 1 small piece, finely chopped
- Garlic - 2 cloves, finely chopped
- Black Pepper corns - 10 - 15 Nos
- Fennel seeds - 1 Teaspoon
- Kashmiri Chilly powder - 2 ½ Tablespoon
- Coriander powder - 1 Tablespoon
Instructions :
Roasted Coconut Masala Preparation:
- Heat 1 tablespoon of coconut oil in a pan, add in the grated coconut, chopped ginger, garlic, fennel seeds, black pepper corns and saute till the color of coconut turns to medium brown on low-medium heat.
- Now add in the chilly powder, coriander powder and fry until golden brown for about 4-5 minutes on low-medium heat.
- Remove from the heat and let it cool. Then grind the mixture along with little water and make a smooth paste. Set aside.
Curry Preparation:
- Heat the remaining coconut oil in a heavy bottomed pan.
- Add in the coconut pieces and saute until the color of the coconut pieces turns to light brown.
- Add in the sliced pearl onions, green chilly, curry leaves and saute till the onions become translucent on medium heat.
- Then add in the potato cubes and saute until the onion turns to light brown on medium heat.
- Add in the turmeric powder and mix well.
- Then add in the chopped tomato and saute until the tomatoes are mashed well.
- Now add in the cleaned prawns, salt and saute for 3-4 minutes on medium heat.
- Add in the ground coconut masala, tamarind juice, enough water to cook the prawns and mix well.
- Cover and cook until the prawns are cooked well and the gravy becomes semi-thick and the oil starts to separate, over low-medium heat.
- Serve hot with Rice.
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