Kerala Prawn Theeyal

Ingredients

• Prawns - 500 g
• Shallots - 15 whole
• Tomato - 1 whole
• Green chilies - 3 whole
• Grated coconut - 1/2 cup
• Turmeric powder - 1/4 tsp
• Red chili powder - 2 tbsp
• Coriander powder - 1 tbsp
• Fenugreek powder - 1 pinch
• Mustard seeds - 1/4 tsp
• Snake gourd (padavalanga) - 1 piece
• Coconut bits - 1 tbsp
• Curry leaves - 1 whole
• Dry red chilies - 2 whole
• Coconut oil
• Salt

Instructions

1. 1Prepare the produce and prawns: devein the prawns and pat them dry, cut the tomato into medium pieces, slit the green chilies lengthwise, and cut the snake gourd into small pieces.
2. 2Place the prawns in a clay pot or heavy pan with 1 tbsp red chili powder, 1/4 tsp turmeric powder, and salt; add a little water, cover, and cook on medium flame for 5 minutes until the prawns are cooked through. Transfer the prawns and any cooking liquid to a bowl and set aside.
3. 3In a dry pan, roast 1/2 cup grated coconut until it turns brown and fragrant; add 2 shallots, 1 tbsp red chili powder, 1 tbsp coriander powder, and a pinch of fenugreek powder, mix well, remove from the heat, let cool slightly, and grind the mixture without adding water to form a coarse paste.
4. 4Heat coconut oil in a clean pan and sauté the remaining shallots, the slit green chilies, the snake gourd pieces, 1 tbsp coconut bits, a pinch of turmeric powder, and salt until the vegetables soften and the shallots become translucent; then add the chopped tomato and cook until it loses its raw edge.
5. 5Stir the ground coconut-spice paste into the sautéed vegetables, then add the cooked prawns and gently mix so the prawns soak up the flavors.
6. 6Add the required amount of water to reach your preferred gravy consistency, simmer briefly to meld the flavors, and taste to adjust salt as needed.
7. 7For the seasoning, heat a small pan with a little oil, splutter 1/4 tsp mustard seeds with 2 dry red chilies and 1 whole sprig of curry leaves, then pour this tempering over the curry and give everything a gentle stir.
8. 8Serve the prawn theeyal hot with steamed rice for a comforting meal.
9. 9Optional: garnish with a wedge of lime or a few extra curry leaves before serving.