Friday, March 20, 2015

Chem-meen Theeyal With senai and Sirukilangu / Shrimp ,Yam, ChinesePotato in spicy coconut gravy


Theeyal is a dish from kerela which is made by roasting coconut to brown crisp texture along with some spices and ground to fine paste and made it into a gravy.
Theeyal can be made into vegetarian and non vegetarian dish.
Usually fish Theeyal is one of the prominent recipe but using any meat with this same masala but by adding some garam masala some recipes are also made.
In vegetarian Theeyal , vegetables like brinjal, shallots, pearl onions, garlic, yam, potatoes, drumstick, some lentils , beans , any guards and pumpkins are usually added but I can vouch any vegetables will taste good with this gravy.
This is had not only with rice but also served with breakfast recipes like idly,dosa, appam, vattayappam where rice is use as a  prominent ingredient.
So here in my recipe I used shrimp, yam, Chinese potato, garlic, onion, ginger you can use whatever you have in your refrigerator. 
So try this excellent spicy Theeyal recipe.

Ingredients:

For Making Gravy:
Coconut oil - 1 tsp
Onion Sliced Thinly - 1 cup , Preferably SmallRedPearlOnions or Shallots are used,if using either use  1 cup  of them ,peeled cleaned onions .If Using Pearl Onion use whole or cut in half,but shallots to little more of a bite size.
Curry leaf - 1 sprig
Garlic Cloves - 10 nos sliced
Turmeric Pd - 1 tsp
Ginger Julienne - 1 inch
Yam - 1 cup cubed
Chinese Potato - 1 cup Diced
Tomato medium - 1 cubed
Shrimp large - deveined and cleaned - 20 nos
Tamarind Paste - 1 tsp
Salt - as needed.

For Roasting and grinding :

Coconut oil - 1 tsp
Coconut flakes Dry -3/4 cup ( Dry coconut flakes helps in easy roasting to brown color,If you use fresh and frozen it will take time to roast into brown color)
Coriander Seeds - 1 1/2 tbsp
Dry Red Chillies - 10 nos
Whole Black Pepper - 1/2 tsp
Curry leaf - 1 sprig
Onion chopped -2 tbsp or 1 redpearlonion or 1/2 shallot
Turmeric Pd - 1/2 tsp

Roast all the above ingredients in slow flame without burning to a brown color and once its all brown switch off remove and add turmeric pd and toss it well and roast it a min and transfer to a blender (don't let it sit in the hot pan the masala will burn with residual heat) and grind it to a smooth paste by adding some water. Keep this ground masala aside.



For Tadka : 

Coconut oil -1 tsp
Mustard Seeds - 1 tsp
Fenugreek Seeds -5 nos
Onions slice thinly - 1/4 cup
Curry leaf -1 sprig
Turmeric Pd - 1/2 tsp
Chilly Pd - 1 tsp

Method:

1.Take a pan and add oil and add onion,garlic,ginger,curry leaf ,little salt and  turmeric pd and saute it well till its slightly crisp.
2.Then add yam and chinese potato and saute them till they get crisp on the outer side too.

3.Then add tomato and ground paste and some water if the paste is too thick and cover and cook till the gravy is bubbling and tomatoes are cooked,

4.Then add shrimp and mix it gently and again cover and cook for 15 min .
5.Then open and add tamarind paste and salt and mix gently and cover and cook for some more min.
6.In the mean time using tadka ingredients lets make tadka,in a pan add oilthen mustard seeds once they splutter add fen=ugreek seeds along with onions and curry leaf and saute it til lteh oniosn are crisp ,the nswitch off flame adn finally add turmeric pd and chilyl pa and roast it til lteh raw smell is gone and add this to the gravy.



7.I usually let any of my shrimp gravy to sit in very very low flame for 5 hrs before serving ,this makes shrimp extremely soft,juicy and tasty.
8.Serve this with White rice ,idly, dosa but today i am going to serve with vattayappam.





























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