Chemeen/Koonthal Theeyal (Prawn/Squid Curry)

Ingredients

Cleaned Prawns – 500 gm

Drumstick cut into 2 inch length wise and halved– 1 no.

Coconut grated – 1 full

Turmeric powder – ¼ tsp

Red chilli powder – 2 tsp

Coriander powder – 2 tsp

Dry tamarind – 2 round small pieces

Black pepper – 10 nos.

Small onion – 8 nos.

Salt to taste

 Curry leaves – for garnishing

Tomato cut into thin round slices – 1 small

Water – as required

Method

Heat a pan and fry coconut, black pepper, tamarind piece and onions. Fry till golden brown. Also add in red chilli, turmeric, coriander power, when onions and coconut turn golden brown in color. Mix well and let it simmer. When done, grind this mixture when it cools down with little water. In a munn chatty or pan add the prawns, drumsticks and the ground paste. Add water and salt to taste. Cook till the gravy thickens. Add in the tomato slices and curry leaves. See that the theeyal is fully cooked. When fully cooked &done, serve with rice, chapatti or roti.