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Succulent prawns simmered in a rich, dark gravy made from slow-roasted coconut and aromatic spices. This authentic Kerala delicacy balances tangy tamarind and a hint of sweetness, creating a truly unforgettable coastal flavor.
Marinate Prawns & Prepare Tamarind (5 mins)
Roast Coconut Masala (15 mins)
Grind the Masala Paste (5 mins)
Succulent prawns simmered in a rich, dark gravy made from slow-roasted coconut and aromatic spices. This authentic Kerala delicacy balances tangy tamarind and a hint of sweetness, creating a truly unforgettable coastal flavor.
This kerala recipe takes 55 minutes to prepare and yields 4 servings. At 375.13 calories per serving with 28.11g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Prepare the Gravy Base (5 mins)
Cook the Prawns in Gravy (8 mins)
Temper and Finish (2 mins)
Rest and Serve (10 mins)
Replace prawns with whole shallots (Ulli Theeyal), bitter gourd (Pavakka Theeyal), or drumsticks (Muringakka Theeyal). Adjust cooking times for the vegetables accordingly.
Use firm-fleshed fish like kingfish or pomfret instead of prawns. Add the fish pieces in the last 5-6 minutes of cooking.
For a richer texture, you can add 1/4 cup of thick coconut milk at the very end, just before turning off the heat. Do not boil after adding coconut milk.
Prawns are a fantastic source of high-quality, low-fat protein, which is essential for building and repairing tissues, muscle function, and overall body strength.
Coconut provides medium-chain triglycerides (MCTs), a type of healthy saturated fat that is easily digested by the body and can be used as a quick source of energy.
The blend of spices like turmeric, coriander, and chillies contains powerful compounds like curcumin and antioxidants that help combat inflammation and oxidative stress in the body.
The thermogenic properties of spices like chillies, combined with the protein from prawns, can provide a gentle boost to your metabolism.
One serving of Prawns Theeyal contains approximately 340-380 calories, primarily from the prawns, coconut, and oil. This is an estimate and can vary based on exact ingredient quantities.
Yes, in moderation. It offers high-quality lean protein from prawns, healthy fats from coconut, and anti-inflammatory benefits from spices. Due to the coconut content, it is calorie-dense, so portion control is advisable for a balanced diet.
Fresh or frozen grated coconut is highly recommended for the best flavor and oil content. If you must use desiccated coconut, use the unsweetened kind and soak it in warm water for 15-20 minutes before roasting to rehydrate it.
The deep brown color comes from patiently roasting the coconut on low heat. If your gravy is pale, it means the coconut was not roasted long enough or at a high heat, which cooks it without browning. Slow and steady roasting is key.
It pairs beautifully with steamed rice (especially Kerala Matta rice), appam (rice hoppers), idiyappam (string hoppers), or even plain dosas to soak up the delicious gravy.
To reduce the spice level, use fewer dried red chillies and green chillies. You can also opt for milder varieties like Kashmiri red chillies, which provide color without intense heat.
This recipe goes great with these complete meals
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