Thank you so much for the love and support by you all for crackleandtemper . My blog has reached it’s 50th recipe and I happily present you all a dish which is very close to my heart , a household favourite and a recipe passed on to me by my mother . I would like to present you all a spicy fiery shrimp curry with coconut which is known as shrimp theeyal in malayalam (My native language). In malayalam theeyal means to burn or burnt , this curry is made of dark roasted coconut almost burnt but not black . Those dark roasted coconut and spices imparts a lot of flavours and while it is simmered in tamarind sauce yummm heaven . My mother used to make theeyal using shallots , potato , drumstick or bittergourd, the shrimp theeyal which I have made here was always an occasional treat for us.
This curry is normally served with matta rice ( a type of parboiled rice served only in state of Kerala) any thoran ( a vegetable stir fry which can be made with or without coconut ) and yogurt . I am attaching an example of platter served in normal malayalee homes . In this picture the dishes are matta rice , drumstick leaves and egg thoran and shrimp theeyal.
Theeyal is a very fiery and spicy curry in which the vegetables or shrimp is simmered in ground coconut with spices and tamarind. It is bit time consuming to fry the coconut without burning but the wait time is totally worth!!!. It is one of our household favourite because of the tedious work my mom only used to make it once or twice in a month. So me and by brother used to drool over this curry whenever she makes it . Now let’s get into the procedure of making this tasty traditional kerala recipe
Prawns – 10 to 12 numbers if small , if tiger prawns use 7 or 8
Tamarind- a small gooseberry size
Grated coconut- half cup
Whole pepper corns- 1 teaspoon
Paprika – 1 /2 teaspoon
Coriander powder – 1 teaspoon
Turmeric powder- a pinch
Coconut Oil- 1 teaspoon
Onion – if using small onions just 2 , if using big white onions 1 tablespoon chopped
Curry Leaves – 2 sprigs
1. Clean , wash and cut prawns if you are using fresh ones . If you are using frozen prawns thaw it thoroughly .
2. Soak tamarind in hot water and extract juice keep it aside.
3. In a pan start frying grated coconut when it turns golden add peppercorns to it
4. When the coconut browns add all the other masalas and fry in medium heat for 3 to 4 minutes without burning
5. Keep this fried coconut to cool , when it cools add little water, grind and make a thick paste
6. In a earthen pot ( if you don’t have earthen pot you can use your regular pot ), heat coconut oil add onions and curry leaves to it and fry
7. When the onion is transparent , add the extracted tamarind juice to it and bring it to a boil
8. Now add the ground coconut paste to it with little water and salt . Then bring this to a boil . This will take atleast 10 minutes and the coconut mixture will be cooked .
9. Now add the shrimp to it , and cook for 3 to 4 minutes . Shrimp cooks very easily , try not to overcook it if so shrimp will turn rubbery