Indian cuisine · Fish & Seafood

Konju Theeyal

Shrimp in a nearly black sauce of deeply roasted coconut, tamarind and shallots – a Kerala classic.

Ingredients · for 4 servings

• 500 g shrimp (peeled)
• 100 g desiccated coconut
• 8 shallots
• 4 dried red chilies
• 1 tbsp coriander seeds
• 1/2 tsp fenugreek seeds
• 1 tsp turmeric
• 2 tbsp tamarind paste
• 1 tsp mustard seeds
• 20 curry leaves
• 4 tbsp coconut oil
• Salt

Instructions

1. Mix the shrimp with 1/2 tsp turmeric and 1/2 tsp salt and set aside; slice the shallots thinly.
2. Heat 2 tbsp coconut oil in a pan and roast the desiccated coconut with half the shallots, the chilies, coriander seeds and fenugreek over low heat for 10–12 min. until the coconut is deep dark brown but not burnt.
3. Let the roasted mixture cool and grind very finely with 200 ml water for 3 min. into a smooth, almost black paste.
4. Heat the remaining coconut oil in a pot, let the mustard seeds pop, add the curry leaves and remaining shallots and fry for 6 min.
5. Stir in the coconut paste, remaining turmeric, tamarind paste and 300 ml water and simmer uncovered for 10 min. until the sauce is velvety and clings to the ladle.
6. Add the shrimp, let cook gently over low heat for 5–6 min., season with salt and serve with rice.