Christmas Recipes/ Kerala Recipes/ Kerala-Seafood/ Side dish-with gravy-Seafood

Nadan Konchu Theeyal |Kerala Prawns curry with roasted coconut

Nadan Konchu Theeyal-Kerala style Prawns / Shrimp cooked in spicy and flavourful roasted coconut gravy,usually served with boiled rice.

Kerala conch theeyal

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
nadan konchu theeyal

NOTES

  • 1 cup=250 ml
  • Click here for more prawn /shrimp recipes
  • Adjust the quantity of green chilies and Kashmiri chili powder according to your taste.

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