Konju Theeyal (Shrimp Theeyal)
Theeyal (Thiyal) is a typical Kerala dish. This is a recipe from my friends’ mom who happens to be an amazing cook.
Ingredients:
- Konju (Shrimp) shelled and deveined : 2 lb
- Grated fresh/frozen coconut : 2 cups
- Fenugreek (methi) powder : 1 pinch
- Coriander powder : 1 tspn
- Chili powder : 1 tspn
- Turmeric powder : 1 tspn
- Fish tamarind ( optional) : 1 medium piece
- Onions sliced : 1cup
- Green chilies : 10 (slit into 2)
- Coconut pieces sliced ( kothu ) : ½ cup
- Tamarind paste : 1 ½ tspn (mixed in ½ cup water)
- Salt: to taste.
- Oil : 1tbspn
- Dry red chilies : 4
- Mustard seeds : 2 tspn
- Curry leaves : 1 sprig
Method:
Fry (without any oil) the grated coconut with the methi until dark brown stirring constantly to avoid burning. Turn off flame coriander and chili powders and stir fry in the heat of the coconut; then grind to a paste with little or no water.
Boil shrimp with fish tamarind, turmeric, salt and 1 cup water. Add onion, green chilies and coconut pieces.
Add tamarind water and bring to boil. Now add the ground masala and bring to boil and take curry off fire.
Heat oil and splutter mustard seeds. Then add curry leaves and dried chilies and pour this over curry.
NOTE: add a big piece of onion when you fry the coconut and discard it before grinding. This helps in preventing the coconut from burning too fast.