Shrimp (Chemmen- ചെമ്മീൻ/കൊഞ്ച്) is an excellent and popular choice for a tasty seafood dish. Chemmen theeyal (കൊഞ്ച് തീയൽ) is a typical shrimp preparation in mouthwatering spicy curry with richness of  roasted coconut gravy. It is a good accompaniment with rice. Preparing shrimp for this dish involves removing the head, shell, tail, and “sand vein”.  Here I present  the authentic way to make chemmeen theeyal.

Ingredients

1. Shrimp (ചെമ്മീൻ) -cleaned            : 1 kg
2. Sliced onion     : 2 ½ cup
3. Chopped tomato          :  ½
4. Splitted green chilli       :  3
5. Ginger garlic paste`      : 1 Tbl sp.
6. Kudampuli (kokum)      : 1 Small piece
7. Oil        : 1 Tbl sp
8. Curry leaves      :  A few
9. Salt for taste
10. Water               : 2 ½ cup

For Masala:-

1. Coconut           : 2 cup
2. Pepper cone     : 2 T sp.
3. Chilli powder    :  2 Tbl sp.
4. Turmeric powder          : 1/3 T sp.
5. Coriander powder         : 2 T sp.
6. Garlic cloves     : 3

Method

• In a kadai / pan add the coconut and fry it in low medium heat.
• Once it is started changing the color, add the pepper cone and garlic.
• Fry it until the color became golden brown.
• Add the chilli, turmeric and coriander powder and sauté it for avoid burning for a minute and turn off  the stove
• Take the kadai from the stove and let it cool completely.
• Put it in a mixie and make a smooth paste (you will see oil is oozing from the coconut). Don’t add water for grinding.
• In a kadai/ earthern pot heat the oil; once the oil is hot add the onion along with ginger garlic paste and green chilli.
• Sauté until the onion became translucent.
• Add the tomato and sauté it for another one minute.
• Add the shrimp and mix everything well for another 2 minutes
• Add the coconut paste and  water , let it boil.
• Once boiled, add the kudampuli and curry leaves.
• Put the lid-on and cook the shrimp well (typically about 15 mts, but may vary depending on the type of shrimp you use).

Tips:-

• Quantity of ingredients may vary individual taste.
• The consistency of the curry can adjust with the water quantity.
• While frying the coconut may add some oil to avoid sticking on the pan.
• While grinding the coconut, take the mixie out and stir the mix a spoon in-between, until you will get the smooth paste.
• Proper care need to be given in the cooking time for this seafood since it will have a tough and rubbery texture when overcooked