Department of Cultural Affairs, Government of Kerala

Kerala Culture

Prawns Theeyal


Cleaned prawns – ½ kg
Shallots cut into two – 1 cup
Green chilly slits – 5 nos
Tomato cut into four – 2 nos
Chopped ginger – 1 tsp
Grated coconut – 1 ½ cup
Chili powder – 1 tsp
Coriander powder – 2 tsp
Pepper powder – ½ tsp
Turmeric powder – ½ tsp
Fenugreek powder – a pinch
Curry leaves - as required
Coconut oil - as required
Mustard seeds – ½ tsp
Salt - as required
Water - as required
Dried red chilies – 4 nos
Tamarind – lemon sized

Method of Preparation:

Clean prawns. In a pan, add 1 tsp of oil. Add coconut and sauté till it changes to brown colour. Add all the dry curry powders (chili, coriander, pepper, turmeric except fenugreek) and roast it for 3 minutes. Do not burn it. Let it cool and grind it to fine paste by adding required amount of water. In a clay pot, add 2 tsp of coconut oil. Add onion, green chilies, ginger to it and sauté. Add prawns and the ground mixture mixed with water to it. Add tamarind water and required amount of salt. Close the lid and cook. Let the prawns curry get almost cooked. At this stage, add tomato to it. Let the gravy thicken. Add fenugreek powder and mix. In a pan, add oil and splutter mustard seeds. Add dried red chilies and curry leaves. Add this to the curry. Tasty prawns theeyal is ready.


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