Monday, November 12, 2012

Shrimp Theeyal

Theeyal - One of Kerala's most loved curries. The fried coconut paste imparts theeyal its distinctive taste. We usually make a variety of theeyal's back home with eggplants, whole shallots, dry shrimp etc. The preparation is pretty much the same for all. I have added a tomato in this recipe. just because I love the way its flavor mixes with the shrimp flavor. But usually theeyal's are made without tomatoes. 

1. Shrimp - 1 lb
2. Tomatoes - 1 big cut lengthwise
3. Onion - One big chopped lengthwise
4. Green chilies - 3-4 chopped lengthwise
6. Fresh grated coconut - 1 cup
7. Dry red chilies whole - 2-3
8. Coriander powder - 1 tbsp
9. Ground Turmeric - 1/2 tsp
10. Ground Red chily powder - 1/2 tsp
11. Tamarind  - 1 tbsp
12. Mustard seeds - 1 tsp
13. Curry leaves - 1 sprig
14. Coconut oil - 1 tbsp
15. Salt - To taste


1. Soak the tamarind in  half a cup of warm water for about 5 mins. Extract the tamarind pulp in water and keep aside. Remove seeds if any and keep aside. 
2. Fry coconut without adding oil in low to medium flame until brown. Add whole red chilies and ground coriander and fry for about a minute. Remove from heat and let cool. 
3. Once cooled add half cup of water and blend it into a very smooth paste and keep aside. 
4. Cook the shrimp, tomatoes, onion, green chilies, turmeric, red chilly powder with a cup of water for about 15 mins or until the shrimp is almost cooked. 
6. Add tamarind pulp and let boil. 
7. Finally add the fried coconut paste. Mix well. Bring to a boil. Remove from heat. 
8. Splutter mustard seeds and curry leaves in coconut oil and pour over the theeyal. 

Serve with warm rice. 

Enjoy! :D

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