Chemmeen Theeyal (Kerala Prawn and Roasted Coconut Curry)
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Ingredients
- 500 g raw tiger prawns, peeled
- 60 g desiccated coconut
- 4 dried red chillies
- 1 tbsp ground coriander
- 1 tbsp tamarind paste
- 1 onion, finely sliced
- 10 curry leaves
- 1 tsp mustard seeds
- 2 tbsp coconut oil
- 1 tsp ground turmeric
Nutrition (per serving)
- Calories
- 282 kcal
- Protein
- 23.2 g
- Carbohydrate
- 6.8 g
- of which sugars
- 4.5 g
- Fat
- 17.5 g
- of which saturates
- 13.9 g
- Fibre
- 3.9 g
- Salt
- 0.58 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Dry-roast the desiccated coconut, dried red chillies and ground coriander in a pan for 3-4 minutes, stirring constantly, until the coconut turns a deep golden brown; tip into a blender with a splash of water and blitz to a smooth paste.
- 2
Heat half the coconut oil in a pan, add the sliced onion and fry for 6 minutes until softened.
- 3
Stir in the ground turmeric and the roasted coconut paste, then add the tamarind paste and 200ml water, and simmer for 8 minutes until thickened.
- 4
Add the prawns and cook for 3-4 minutes until they turn pink and are cooked through.
- 5
Heat the remaining coconut oil in a small pan, add the mustard seeds and curry leaves, and fry for 30 seconds until the seeds pop.
- 6
Pour the tempering over the curry and serve hot with rice.

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