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
- Shrimp (ചെമ്മീൻ) -cleaned : 1 kg
- Sliced onion : 2 ½ cup
- Chopped tomato : ½
- Splitted green chilli : 3
- Ginger garlic paste` : 1 Tbl sp.
- Kudampuli (kokum) : 1 Small piece
- Oil : 1 Tbl sp
- Curry leaves : A few
- Salt for taste
- Water : 2 ½ cup
For Masala:-
- Coconut : 2 cup
- Pepper cone : 2 T sp.
- Chilli powder : 2 Tbl sp.
- Turmeric powder : 1/3 T sp.
- Coriander powder : 2 T sp.
- 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