Konju/Chemmeen Theeyal (Prawn/Shrimp in Roasted Coconut and Spices Gravy)

Theeyal is a Kerala (state of India) traditional vegetarian dish.It is an aromatic curry with the combination of roasted coconut, coriander seeds, dried red chili and fenugreek seeds etc. It is very comforting dish for a malyalee/keralite. In this authentic recipe they believe that the dish has right “smell, color, and taste.” That means when you are preparing theeyal in your kitchen you would get an excellent Kerala Kitchen feeling wherever you are.
Prawn/Shrimp theeyal is a non veg or sea food version of kerala vegetable Theeyal. The main ingredient of this curry is fresh prawns or shrimps. In kerala, they prepare it in different ways. Some people cook prawn alone but add lots of shallots/small onions with the roasted coconut ground paste gravy. Some people love to cook prawn theeyal along with vegetables like potato and drumsticks. The taste of vegetables that is cooked in the prawn gravy gives you an amazing feeling. In addition vegetable version of theeyal we need to add a pinch of fennel seeds and black pepper for Prawn Theeyal.

Recipe Type:
Seafood Side Dish / Kerala
Cooking and Preparation Time :
30 to 45 Minutes
Serve to :
3 to 4

Ingredients For Kerala Prawn Theeyal

  • Peeled and Cleaned Prawn/ Shrimp
  • 250g
  • Coconut/Any Veg Oil
  • 2 Tablespoon
  • Garlic
  • 3 cloves(Chopped)
  • Ginger
  • a small piece (Chopped)
  • Shallots (Small Onion)
  • 150g (Peeled and Diced)
  • Green Chilly
  • 2 to 3 (Slit lengthwise)
  • Curry Leaves
  • 1 Sprig (For Gravy)
  • Potatoes
  • 2 medium (Peeled and Diced)
  • Drum Stick
  • 1 Medium(Cut into Lengthwise)
  • Tomato
  • 1 medium (Diced)
  • Turmeric Powder
  • 1/2 Teaspoon
  • Kashmiri Chili Powder
  • 1 Tablespoon
  • Tamarind Juice
  • I/2 cup(soak and squeeze from 1 gooseberry sized tamarind)
  • Water
  • 1 1/2 Cup approximately
  • Salt
  • To Taste

Ingredients For Roast

  • Grated Coconut
  • 150g
  • Dry Red Chilly
  • 5 to 6 (Cut into small)
  • Coriander Seeds
  • 2 Tablespoon
  • Fenugreek Seeds
  • 1/4 Teaspoon
  • Coriander Seeds
  • 2 Tablespoon
  • Fennel Seeds
  • A Pinch
  • Black Pepper Seeds
  • A pinch
  • Turmeric Powder
  • 1/4 Teaspoon
  • Curry Leaves
  • A Sprig


1. Heat a frying pan, add ingredients for roast except turmeric powder. Roast it in a medium flame until it turns golden colour. Turn off the heat and add turmeric, mix well and Keep aside for cool.
2. Then transfer it into a blender jar(small) to grind.

3. Grind it without water and make a smooth form. You can see some coconut oil coming out from that ground paste.
4. Transfer ground paste from the blender completely and Keep aside. Pour some water in the same jar, wash and keep that water (arappu Vellam) for further preparation.

5. Heat oil in a wide pan. Pop mustard seeds.
6. Add garlic and ginger, saute until light brown.

7. Add shallots, green chilly and curry leaves and sauté until Soft and brown.
8. Add potato and drumstick, saute 2 minutes.

9. Add 1/2 teaspoon turmeric and 1 tablespoon kashmiri chilli powder, mix well.
10. Add tomato,mix again.

11. Close and cook vegetables for next 2 to 3 minutes in a lower flame (Sprinkle little water if it is looks very dry, normally water will drain out from cooked vegetables).
12. Open the lid add ground theeyal paste, saute and combine well with vegetables.

13. Add tamarind juice, 1 1/2 cup water (including blender washed) and salt, mix well.
14. Allow it to boil.

15. When the gravy boiled, add prawns. Cover and cook next 15 to 20 minutes.
16. Uncover the lid, heat prawn theeyal until the gravy looks semi thick and all the vegetables and prawns are done. Taste Prawn Theeyal, add salt if needed. Leave it few hours for settings.

17. Serve with hot boiled rice or chappathi, enjoy!

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