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Best konju theeyal , Chemmeen theyal Kerala style
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Nadan konju theeyal / Chemmeen theeyal / Shrimp in coconut tamarind sauce

A traditional Kerala style seafood preparation.
Course Curry, Main Course
Cuisine Indian, traditional Kerala
Prep Time 10 minutes
Cook Time 1 hour
Servings 6
Calories 161kcal

Ingredients

  • 25 pieces Shrimp
  • 15 Pearl onion
  • Tamarind (Valanpuli)  -a small lime size piece soak it in 1/2 glass water. If using paste then-1 1/2 tsp
  • 2 Green chili

To marinate the shrimp:

  • 1 tsp Chili powder (can use kashmiri chili pd also)
  • 1/3 tsp Turmeric powder
  • Salt

To dry roast:

  • 1 cup Coconut grated
  • 2 tsp Whole coriander seeds
  • 2-3 Whole red chili
  • 1/4 tsp Fenugreek seeds
  • 3 Pearl onion
  • 2 tsp Coriander powder (Optional - Only if you want the curry really thick)
  • 1 tsp Chili powder
  • 1/4 tsp Turmeric powder
  • Salt to taste

For seasoning:

  • 5 Pearl onion
  • 2 Whole red chilies
  • 2 sprigs Curry leaves

Instructions

  • The shrimp should be cleaned(shell and vein removed, washed well) Apply chili powder , turmeric powder and salt and keep it aside to marinate till you do the dry roasting and grinding.
  • Heat a wide heavy bottom pan on medium to low heat and put coconut grated whole coriander, whole red chilies, pearl onion sliced, fenugreek seeds and dry roast it.
    Constantly stirring without letting it become burnt at the bottom of the pan. The coconut should get brown evenly. The whole curry's worth lies in how well u dry roast.
    Towards the end add coriander powder (optional) and red chili powder, chili powder, turmeric powder and little salt. Keep stirring but switch off the heat. The residual heat on the stove is enough.
  • Let the mix cool down .Then grind to paste adding tamarind water if using paste add it and some water too. Half of the roasted coconut masala to a coarse mixture and the remaining half to a smooth paste.  (Check video for guidance)  
  • Now heat the earthenware or pan, pour coconut oil-2 tsp or more, put the pearl onions, green chili and saute till the onions become tender.Pour the ground mix along and let it simmer for 10 to 15 mts. Add enough water to make a thick curry Towards the end  add shrimp .Make sure it cooks well. Remove from flame when the gravy becomes thick .
  • Heat a smaller pan add coconut oil 2 tsp or more add some pearl onions sliced, whole red chili and curry leaves and a green chili slit for flavor when this browns well add a pinch of chili powder so it gets a deep brown color. Season this immediately on the curry. Cover and keep for atlas two hours so the flavors mingle. Then serve.

Notes

  • Shrimp is tricky to cook. Either you cook for 3 to 4 mts and it becomes soft . If you leave it unchecked it becomes hard then u need to cook for more than half hr to soften it.
  • If new to cooking shrimp then -you can cook shrimp separately with the marinade by adding 1/4 cup water and microwaving it for 3 mts or cook separately in a small pan with half glass water. Keep an eye and add it to the curry along with the liquid in it just before putting off the flame. Allow the curry to rest for few hours so the flavors mingle. 
  • If raw shrimp is used add 5-6 minutes before switching off heat. If cooked is used 2-3 minutes before so the powder marinade on the shrimp doesn't taste raw.