Chemmeen (Shrimp) Theeyal

 
കൊഞ്ച് തീയൽ
കൊഞ്ച് തീയൽ

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 

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