Konju (Prawn)Theeyal


Picture courtesy:Self


  • Shelled & deveined Prawns / Shrimp – 200 gm
  • Grated coconut– 2 Cups
  • Shallot  – 20 Nos
  • Curry leaves – 2 Sprigs
  • Chilli powder– 3 Tea spoon
  • Coriander powder  – 2 Tea spoon
  • Cocum(kudampuli)– 2
  • Fenugreek- a pinch
  • Mustard seeds – ½ Tea Spoon
  • Coconut Oil– 2 Table Spoon
  • Salt– To taste


  1. Take  a heavy bottom skillet, add grated coconut along with 1/4th of the shallots and curry leaves. Roast till it reaches golden brownish color. Now add dry red chilies and simmer the flame.
  2.  Add all spice powders one by one and dry roast it till the raw smell goes and dark in color. (Note : Take care not to burn the spices while roasting.)
  3. Let this mixture cool and then grind it to a fine paste using little water.
  4. In a Meenchatti or in a pan (preferably manchatti) , add 1 tbsp of coconut oil; add and saute the sliced (remaining )shallots, curry leaves till it reaches light golden color.
  5.  Add cocum extract into it and allow it to boil for 4-5 minutes by stirring occasionally. (Note : Add 1/2 cup of water if needed)
  6.  To this add  prawns, and the roasted ground paste  into it; adjust the salt and cook  till the gravy thickens to a curry consistency. (Note : You can see oil starts floating in the top.)
  7. Heat the coconut oil in small frying pan and add curry leaves and dry chillies,fenugreek, saute for a second and pour the spice-infused oil over the curry.
  8. Remove from the fire and cover it; allow it to stand for 30  minutes before serving. (Note : This will help the dish to absorb the flavor
  9. Serve hot with steamed rice and Enjoy!


Picture courtesy:Self 
Thanks And Regards
Anitha Varghese

Posted on November 25, 2015, in Non Veg Recipes and tagged , , , , , , , . Bookmark the permalink. Leave a comment.

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