Prawn theeyal

Ingredients 

1. Prawns - 250 gms
2. Green chilli - 1
3. Ginger - 1 inch piece
4. Shallot - 20
5. Garlic - 5 
6. Grated coconut - 1.5 cup
7. Red chilli powder - 2.5 tbsp
8. Coriander powder - 2 tbsp
9. Turmeric powder - 1 tsp
10. Tomato - 1 medium
11. Tamarind - 1 lemon size
12. Coconut oil - 3 tbsp
13. Mustard - 1 tsp
14. Red chilli - 1 
15. Shallot for tempering- 3
16. Curry leaves - 1 twig

Procedure

1. Clean the prawn nicely and devein it.
2. Cut ginger, garlic and shallot into small pieces
3. Cut green chilli lengthwise
4. Heat 2 tbsp of coconut oil in a pan
5. Add grated coconut, ginger, garlic and shallot and fry till the coconut turns deep brown colour
6. Add red chilli and coriander powder and fry for another 2 minutes
7. Grind the coconut mix without adding water. 
8. Add 2 tbsp of water once the oil appears in the ground coconut mix.
9. Squeeze tamarind in a cup f water.
10. In a vessel, cook prawn in tamarind juice, cut tomato, green chillies, salt and turmeric powder for 6-7 minutes
11. Add the ground coconut to this mix and heat for another 5 minutes.
12. Add more salt if required
13. Temper the theeyal
1. Splutter mustard
2. Add fenugreek
3. When fenugreek has browned, add shallots, red chilli and curry leaves
4. When shallots have browned, add this to the cooked theeyal.
14. Yummy prawn theeyal is ready to be served with rice.

Pic courtesy: My husband Madhu