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	Konchu Theeyal

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Serves : 8 People

Time : 60 minutes

3 Litre SS Tri-Ply Handi with Glass Lid

Ingredients

¼ cup / 60 ml		coconut oil
¼ cup / 60 ml		coconut oil
2 cups / 160 g		coconut grated
2 cups / 160 g		coconut grated
1 x 1 inch / 2.5 cm piece (10 g)		fresh ginger
1 x 1 inch / 2.5 cm piece (10 g)		fresh ginger
10 cloves		garlic
10 cloves		garlic
200 g		shallots (Madras onions)
200 g		shallots (Madras onions)
8		dry red Kashmiri chillies
8		dry red Kashmiri chillies
1 tsp / 5 ml		cumin seeds
1 tsp / 5 ml		cumin seeds
1 tbsp / 15 ml		coriander seeds
1 tbsp / 15 ml		coriander seeds
2 sprigs		curry leaves
2 sprigs		curry leaves
1½ cups / 360 ml		water
1½ cups / 360 ml		water
1 tsp / 5 ml		mustard seeds
1 tsp / 5 ml		mustard seeds
½ tsp / 2.5 ml		turmeric
½ tsp / 2.5 ml		turmeric
2 medium (200 g)		tomatoes puréed
2 medium (200 g)		tomatoes puréed
3		green chillies chopped
3		green chillies chopped
2½ tsp / 12.5 ml		salt
2½ tsp / 12.5 ml		salt
15 g		tamarind soaked in ½ cup hot water for 15 minutes and pulp extracted
15 g		tamarind soaked in ½ cup hot water for 15 minutes and pulp extracted
750 g		shelled medium* prawns de-veined
750 g		shelled medium* prawns de-veined

Recipe

1.	In a pan, heat 1 tbsp/15 ml coconut oil on medium heat about 2 minutes. Roast together coconut, ginger, garlic, half of shallots, red chillies, cumin and coriander seeds, 1 sprig curry leaves till coconut turns golden brown. Remove from heat. Allow to cool. Grind into a paste adding water (½ cup/120 ml), a little at a time.
1.	In a pan, heat 1 tbsp/15 ml coconut oil on medium heat about 2 minutes. Roast together coconut, ginger, garlic, half of shallots, red chillies, cumin and coriander seeds, 1 sprig curry leaves till coconut turns golden brown. Remove from heat. Allow to cool. Grind into a paste adding water (½ cup/120 ml), a little at a time.
2.	Heat remaining oil (3 tbsp/45 ml) in the 3L SS TP Handi on medium-high heat for about 2 minutes. Add mustard seeds, when crackling, add remaining curry leaves (1 sprig) and remaining shallots (100 g) and fry till golden brown. Add ground paste and turmeric. Stir fry till oil shows separately (about 5 minutes).
2.	Heat remaining oil (3 tbsp/45 ml) in the 3L SS TP Handi on medium-high heat for about 2 minutes. Add mustard seeds, when crackling, add remaining curry leaves (1 sprig) and remaining shallots (100 g) and fry till golden brown. Add ground paste and turmeric. Stir fry till oil shows separately (about 5 minutes).
3.	Add tomatoes, green chillies and salt. Stir fry till oil shows separately (about 8 minutes).
3.	Add tomatoes, green chillies and salt. Stir fry till oil shows separately (about 8 minutes).
4.	Add tamarind pulp and remaining water (1 cup). Stir. Bring to boil. Add prawns. Stir. Bring to boil. Reduce heat to low.
4.	Add tamarind pulp and remaining water (1 cup). Stir. Bring to boil. Add prawns. Stir. Bring to boil. Reduce heat to low.
5.	Cover and simmer till prawns are tender, stirring occasionally (about 25 minutes). Serve hot. Small prawns take about 15 minutes to cook.
5.	Cover and simmer till prawns are tender, stirring occasionally (about 25 minutes). Serve hot. Small prawns take about 15 minutes to cook.

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