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Nadan Konchu Theeyal

Prep Time 10 mins
Cook Time 45 mins
Course Side Dish
Cuisine Indian

Ingredients
  

  • 1 cup Prawns cleaned
  • 1/4 tsp Turmeric powder
  • 2 to 3 small pieces Fish tamarind / Kudampuli
  • Salt to taste
  • 1/4 tsp Mustard seeds
  • 2 sprig Curry leaves
  • 2 tbsp Coconut bits
  • 1 cup shallots,sliced
  • 1 tbsp Ginger and garlic,crushed
  • 1 or 2 Green chilies,sliced
  • Coconut oil as required

To roast and grind

  • 1 cup Grated coconut
  • 1.5 to 2 tbsp Kashmiri chili powder
  • 1.5 tsp Coriander powder
  • 1/4 tsp turmeric powder

Instructions
 

  • To roast and grind
    Heat 1 tsp oil in a heavy bottomed pan,add the grated coconut and fry stirring continuously over medium flame until it turns golden brown.
  • Reduce the flame to low and add the kashmiri chilli powder,coriander powder and turmeric powder.Fry for about 1 minute stirring continuously to avoid burning.Switch off the stove.
    Immediately transfer this into a plate and allow to cool completely.
  • Transfer the coconut mix into a blender jar.Grind to form a smooth paste.(If you are not able to grind it, add 1 or 2 tbsp of water as required.)Set aside until required.
  • Wash and soak the tamarind in 1/2 cup water for about 5 minutes.In a pan/manchatti add the prawns,turmeric powder,few curry leaves,salt and fish tamarind along with the soaked water.Cook for about 5 to 8 minutes over medium flame.
    cooking prawns
  • Add the roasted coconut paste to the prawns.Add sufficient quantity of water and bring it to a boil.
  • Meanwhile heat 1 tbsp oil in a pan,add the mustard seeds and let it splutter.Add the curry leaves,coconut bits,shallots,ginger,garlic and green chilies.Add salt as required.Saute until the shallots turn golden brown over medium flame.
    Sautéed shallots
  • Add this to the prawn curry and boil for another 5 minutes or until the gravy turns thick.
    Serve with rice.
Keyword kerala food, Prawns