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You are here: Home / Kerala / Chemmeen Theeyal- Shrimp in Roasted Coconut Gravy

Chemmeen Theeyal- Shrimp in Roasted Coconut Gravy

Yum

Updated on April 3, 2015 By Shalini 16 Comments - This post contains affiliate links which means if you use them to make a purchase, I'll earn enough money to maybe buy me a lil' something - an ingredient, probably.

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Theeyal is is prepared from a spice mixture of roasted coconut, coriander seeds, dried red chili and fenugreek. All the spices are ground to a paste and is cooked in tamarind water along with vegetables. The completed dish looks like a rich medium brown gravy and is normally mixed with rice.

Chemmeen Theeyal2

Theeyal can be made with shallots alone, or you can include vegetables like drumsticks, ivy guard, potato or okra. But we are sea-food lovers and love to add Shrimps in this gravy.

Ingredients:

Shrimps- 300gms,Shallots- 10to15, Grated Coconut- 2cups, Garlic- 4cloves, Ginger- 1″piece, Fennel-a pinch, Green chilly- 4or5, Turmeric powder- 1/2tsp, Chilli powder- 2tspn, Coriander powder- 2tspn, Fenugreek powder- a pinch, Coccum- 3, Curry leaves, Salt, Oil

Method:

In a pan, add a tspn of oil. Add grated coconut and fry well.

Add Chilli powder, Coriander powder and saute well for about 2mins. Remove from fire and let it cool. Grind this mixture without water.

Meanwhile, in a glass of warm water, add coccum and keep aside.

In a clay pot (or a non-stick pan), add oil and when hot, add curry leaves, ginger, garlic and shallots. Saute. Add turmeric and fenugreek powder and mix well. Add green chillies too.

It is now time to add the shrimps. Mix well for couple of minutes. Add sufficient amount of water to cook the shrimps. Let it boil.

Now, add the coccum and water which was set aside earlier. Add the coconut mixture and salt. Cook covered till the gravy becomes thicker. It would take around 20mins.

Chemmeen Theeyal1

Chef says: Make sure not to cook too much as the shrimps tend to go rubbery when overcooked.

Chemmeen Theeyal3

 ‘Written for the A-Z challenge 2015′.My Theme is 26 Recipes from God’s own Country- Kerala. 

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Filed Under: Kerala, Sea Food, Shrimp/Prawn, Side Dishes

About Shalini

Namaste! I'm Shalini, the blogger behind Something's Cooking(since 2014). I share only our best, family approved recipes with YOU because I've tried and tested every recipe published on this blog. You can find easy Keto, low-carb recipes, and authentic Indian recipes including South Indian (Kerala) foods. You can rest assured that Indian cooking will be made easy. Thanks for stopping by! I'm so happy you're here.

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Reader Interactions

Comments

  1. Sabina says

    April 4, 2015 at 7:54 pm

    I love shrimp, so this looks great!!

    Reply
  2. Donna says

    April 4, 2015 at 7:20 am

    Thank you for the post! I love coconut but cant say that I’ve ever had coconut gravy- a must try for me!

    Reply
  3. nishasanjeev says

    April 3, 2015 at 10:51 pm

    Aiyooo Shalini, going through your post is a torture on self 🙂 How I love chemeen thiyal

    Reply
  4. Carrie-Anne says

    April 3, 2015 at 8:30 pm

    Coconut gravy sounds great! I used to love shrimp, before I went kosher and vegetarian. It took a long time for me to stop missing it so much.

    Reply
  5. Bhavya says

    April 3, 2015 at 6:01 pm

    This is my favourite kind of theeyal 😀

    Reply
  6. Wendy says

    April 3, 2015 at 5:33 pm

    My favorite ingredients. This looks delish — I can almost smell it.
    Visiting from AtoZ

    Reply
  7. Sanch @ Living my Imperfect Life says

    April 3, 2015 at 5:11 pm

    Ooh that looks nice. I don’t know many recipes using prawns/shrimps so this looks like a good addition.

    C is for Cathisophobia

    Reply
  8. Prasanna Rao (@prasannaprao200) says

    April 3, 2015 at 3:03 pm

    I am a vegetarian but this dish looks so yummy that I’m tempted to jump over the fence and join the other side 🙂 The pics are amazing

    Reply
  9. aathira123 says

    April 3, 2015 at 3:02 pm

    This is one of my favorite dishes.. Minus the chemeen 😀 I like to have it as fry or roast. Also, we use the other puli (Vallom puli?) instead of cocum.

    Reply
  10. parulthakur24 says

    April 3, 2015 at 11:13 am

    Wow! That looks so yum that I want to have it now!! Gosh!! Mouthwatering 🙂 🙂

    Reply
  11. shanayatales says

    April 3, 2015 at 9:07 am

    This looks delicious , Shalini. SO hungry now. Not a good thing as I just finished dinner 🙁 😛
    *Shantala @ ShanayaTales*

    Reply
  12. Lata Sunil says

    April 3, 2015 at 8:52 am

    I will try it out.. thanks for the recipe .. I am not so familiar with this.

    Reply
  13. Suzy says

    April 3, 2015 at 5:18 am

    That looks very yummy and makes me very hungry. Luckily it is lunch time and I will be eating soon.

    Reply
  14. Preethi Venugopala says

    April 3, 2015 at 12:35 am

    One of my favourite dishes. This made my tummy growl. 🙂

    Reply
  15. Shilpa Garg says

    April 3, 2015 at 12:05 am

    I am not much of a sea food eater, but KG simply loves it! But this looks tempting and I am getting hunger pangs at midnight! 😀

    Reply

Trackbacks

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    January 21, 2018 at 12:21 am

    […] helps in increasing your Vitamin E intake. Preparing a Shrimp Casserole or a typical Indian Shrimp Curry might be a little tedious. That’s how I decided to try this easy Salad. Indulging in this […]

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