47 mins
Non-Veg
Raw Mango Chicken Curry
South IndianKerala
South IndianSouth Indian • Kerala • Main Course Gravy
Chemmeen (Prawns) Theeyal
42 mins
4 servings
Cooked 100+ times recently
Non-Veg
★ 4.6
Ingredients
- 200 g Prawns (washed and deveined)
- 50 g Coconut (shredded)
- 1 stem Drumstick (cut into finger lengths)
- 50 g Sambar Onions (peeled)
- 2 whole Tomato (halved)
- 2 tbsp Coconut Oil
- 1 tbsp Coriander Seeds
- 2 pieces Dried Red Chilli
- 0.5 tbsp Tamarind Paste
- 1 sprig Curry Leaves (washed)
Instructions
Chemmeen theeyal is a traditional South Indian shrimp curry with a rich, roasted coconut and spice-infused gravy. The dish features succulent shrimp cooked in a tangy tamarind sauce, imparting a delightful balance of flavors. Pair with Appam/Rice
Roast the Coconut Base
Add 1 tbsp coconut oil, shredded coconut, dried red chilies, and coriander seeds to The Upliance jar.
Prepare the Masala
The device will roast the ingredients on medium heat for 3 minutes. Grind this mixture to a paste externally. Add fresh oil, mustard seeds, curry leaves, onions, and tomatoes to the jar.
Sauté and Combine
The device will chop the tomatoes and sauté the aromatics on medium heat for 5-8 minutes. Add turmeric, chili powder, coriander powder, prawns, drumsticks, the roasted coconut paste, tamarind, and water.
Simmer and Serve
The dish is ready after The Upliance simmers the curry on low heat for 17 minutes with automatic stirring. Garnish with coriander leaves.
Why this recipe works better with Upliance
No Chopping
Skip the knife work. Add the ingredients and let Upliance handle the rest.
Automatic Stirring
No more standing over the stove. Upliance stirs your dish perfectly.
Precise Temperature at 120°C
Holds the exact heat needed for perfect cooking without scorching.
Nutritional Information
359
Calories
12g
Carbs
25g
Protein
24g
Fat
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