Konju / Chemmeen Theeyal (Prawns in tangy fried coconut gravy)

Another favorite delicacy in Kerala Cuisine!!!

Ingredients

Prawns: 250 gms
Shallots/Cheriya ulli: 10 - 12 nos
Tamarind: 1 Gooseberry size
Turmeric powder: 1/4 Tea Spoon
Coconut oil : 1 - 2 Table Spoon
Salt
Water
Curry Leaves
For Roasting
Coconut Oil: 1 - 2 Table Spoon
Grated Coconut: 1/2 Cup
Dried red chilly: 4 - 5
Coriander Seeds:1 Table Spoon
Fennel seeds/Perumjeerakam: 1/4 Tea Spoon
Black pepper corns: 6 - 8
Asafoetida: A Small Piece or 2 pinch of  asafoetida powder
Fenugreek seeds: 1/4 Tea Spoon

For Seasoning
Coconut oil: 1- 2 Table Spoon
Mustard Seeds: 1/2 Tea Spoon
Coconut Pieces: 1/2 Table Spoon(Optional)
Dried Red Chilly: 2 - 3

Cooking Time: 20 minutes
Method

Clean and wash the prawns
Chop the shallots and keep aside. No need for fine chopping

Soak tamarind in water and keep side

To a pan pour 2 table spoon coconut oil and add dried red chilly, coriander seeds, fennel seeds, black pepper corns, asafoetida and fenugreek seeds and saute for 2 minutes.

To this add grated coconut and fry till the coconut becomes light brown in color
Make sure you roast everything in medium heat.

Let this cool a bit and grind it to a fine paste adding little water

To a pan add 1 table spoon of coconut oil and saute the shallots for 2 minutes
Squeeze the tamarind well and add the water to the shallots
To this add cleaned prawns, turmeric powder and salt and allow it to cook well (4 to 5 minutes)
Add the coconut paste with enough water and let it boil
Add curry leaves and reduce the flame and allow it to boil for another 4 or 5 minutes and then switch off the flame

Pour coconut oil to a pan and add mustard seeds and once it finishes spluttering add coconut pieces
Saute till the coconut pieces turn light brown in color and then dried red chilly and saute for few more seconds
Now pour this on top of the theeyal
Enjoy with a cup of steamed rice, or appam, chapathi, pathiri etc

Note

Adjust the spice levels as per your taste
Add water as per the thickness required for the gravy
You can add a few curry leaves while frying coconut also
Can substitute coriander seeds and dried red chilly with coriander powder and red chilly powder. But add it only after the coconut is fried well.