Konju Theeyal - Kerala Style Shrimp Curry with roasted coconut and spices .

Prawns Theeyal

Prawns  cooked in a  mix  of  spices  and  roasted  coconut.

Course Main Course
Cuisine India
Prep Time 5 minutes
Cook Time 20 minutes
Resting time 10 minutes
Total Time 25 minutes
Servings 4
Author Syama


  • 500 g or 1 lb Prawns Shelled and Cleaned
  • 1 C Cubed Vegetables Optional - See Notes
  • 1 Small Piece Dry Tamarind / Tamarind Paste See Notes
  • 1 C Onion/Shallots Thinly Sliced
  • 2 Green Chili To Taste (Optional )
  • 3 Cloves Garlic Minced
  • 1/2 Inch Ginger Minced
  • Water As Needed

To Grind

  • 2 C Fresh Grated Coconut or 3/4 C Dry
  • 1 Tsp Coriander Powder
  • 1/2 Tsp Chili Powder To Taste
  • 1/8 Tsp Turmeric One Generous Pinch

To Season

  • 2 Tbsp Oil Preferably Coconut
  • 1/2 Tsp Mustard Seeds
  • 1 Stalk Curry Leaves
  • 1/4 Tsp Fenugreek Seeds Optional
  • Salt To Taste


  1. If  using  dry tamarind  soak in  1/2 C  warm water  and  set  aside. 

    Heat a pan and dry roast the grated coconut for around 6-8 minutes over  medium  fire stirring  frequently. As  the  coconut  gets  drier  increase  the  frequency of  stirring and  reduce  the  heat  to  low.  You  could a dd  about 1/2 of  the  onions, ginger  and  garlic  to roast as well. 

    When it turns brown add chilly powder, and coriander powder  and  a  pinch of  turmeric. Turn off  the  heat  and  set  aside  to  cool.  

    When  cooled   grind  this   mix  into a  smooth paste  using  as  little  water as  possible. (See Notes) 

  2. Heat a  pan and add 2 Tbsp of oil.

    Once  the oil  gets  hot  add   the  mustard  seeds, fenugreek seeds    and  curry leaves.  Once  the  seeds  splutter  add  the sliced onions/shallots,  ginger, garlic,  and  green chilies.  Saute   till  the  onions  become  soft. 

    Mash the  softened  tamarind  and  squeeze  the pulp into the  water.

    If  using  vegetables  add  them  to the  pan   with 1/2 C  water. Cover    and  cook for 5  minutes or until the  vegetables  are almost  cooked  through.

    Add the  cleaned  prawns to the pan  and  pour  half  the tamarind  water  (or 1/2 tsp tamarind paste and   a little  water) over it  and  add 1/2 tsp salt.  Cover  with  the  lid  and  cook for  3  minutes over  medium heat  until the  prawns  are  half  cooked. 

    Add the  coconut paste  and mix.   Add  enough  water  to the  curry  for  desired   thickness.  Bring it  back to a slow simmer.   If  needed  simmer the  curry for a  few  minutes  to cook the  prawns  completely.  Taste and  adjust  salt  and  tamarind.   Turn off  the heat. 

  3. Rest  the  curry for  10 minutes before   serving. 

Recipe Notes