Mia Kitchen How To Make Chemmeen Theeyal Konju Theeyal
Welcome to Mia Kitchen, where we explore the flavors of traditional Kerala cuisine. Today, we will be diving into the rich and aromatic world of Chemmeen Theeyal Konju Theeyal, a classic dish that showcases the distinct spices and flavors of the region.
Ingredients:
– 500g of fresh prawns (chemmeen/konju), cleaned and deveined
– 1 cup grated coconut
– 1 onion, thinly sliced
– 2 tomatoes, chopped
– 1 green chili, sliced
– 1 sprig of curry leaves
– 1/2 teaspoon turmeric powder
– 1 teaspoon red chili powder
– 1 teaspoon coriander powder
– 1/2 teaspoon fenugreek seeds
– 1/2 teaspoon mustard seeds
– 2 tablespoons tamarind pulp
– Salt to taste
– 2 tablespoons coconut oil
– 1 cup water
Recipe:
1. In a pan, dry roast the grated coconut until it turns golden brown. Remove from the heat and allow it to cool.
2. Once cooled, grind the roasted coconut into a fine paste, adding water as needed.
3. Heat coconut oil in a pan and add the mustard seeds and fenugreek seeds. Allow them to splutter.
4. Add the sliced onions, green chili, and curry leaves. Sauté until the onions turn golden brown.
5. Add the chopped tomatoes and cook until they turn soft and pulpy.
6. Add the turmeric powder, red chili powder, and coriander powder. Mix well and cook for a few minutes.
7. Add the cleaned prawns to the pan and cook for 5-7 minutes.
8. Once the prawns are partially cooked, add the ground coconut paste and tamarind pulp. Mix well and add water as needed to adjust the consistency.
9. Season with salt and allow the curry to simmer on low heat for 10-15 minutes, ensuring the prawns are fully cooked and the flavors have melded together.
10. Once done, garnish with fresh curry leaves and serve hot with steamed rice.
Experience the deep, bold flavors of Chemmeen Theeyal Konju Theeyal with this simple yet authentic recipe from Mia Kitchen. Enjoy the rich blend of spices and aromatics that make this dish a true delight for the senses.
