Shrimp in Roasted Coconut Gravy- Prawns Theeyal Recipe
Prep time
Cook time
Total time
Recipe type: Curry
Cuisine: Indian
Serves: 4 People
For roasting coconut
  • Oil- 1 tbsp
  • Grated coconut- 1 cup
  • Small onions, halved- 4
  • Curry leaves- 1 sprig
  • Chili powder- 1 tsp
  • Turmeric powder- 1/ 8 tsp
  • Coriander powder- 2 tsp
  • Fennel powder- 1 tsp
  • Ground cumin- 1/ 2 tsp
  • Salt- to taste
For making Theeyal
  • Oil- 1 tbsp
  • Mustard seeds- 1 tsp
  • Cucumber, diced- 1/ 2 of a cucumber
  • Shrimp, deveined- 20
  • Green chilies, halved- 2
  • Fresh tamarind juice- 2 inch slice soaked in 3 tbsp luke warm water
  • Curry leaves- 1 sprig
  • Salt- to taste
  1. Place a non-stick pan over medium heat, add oil.
  2. Add grated coconut along with halved small onions and curry leaves, saute till coconut starts to turn golden brown in color. Keep stirring constantly for even roasting.
  3. Add chili powder, turmeric powder, coriander powder, fennel powder, ground cumin and salt. Saute for a few seconds and remove the pan from the heat, let cool down.
  4. In a blender, grind the roasted coconut along with ¾ cup water to a smooth paste.
  5. In a small bowl, soak fresh tamarind in 3 tbsp luke warm water for 5 minutes, squeeze the soaked tamarind in water to release the juice, drain the juice and discard the skin. Keep aside the juice.
  6. Place a saucepan over medium heat, add oil let the oil turn hot.
  7. Add mustard seeds, let it splutter.
  8. Add the roasted coconut paste into the oil, saute for a minute.
  9. Add the green chilies and curry leaves.
  10. Add diced cucumber and shrimp.
  11. Finally, add the tamarind juice, combine well and season with enough salt.
  12. Add more water to thin down the gravy.
  13. Cook covered till the coconut gravy starts to boil.
  14. Taste, add more salt or chili powder for spice according to your needs.
  15. After that, lower the heat and cook for a few more minutes till cucumber has turned tender (don't over cook them), shrimp has cooked through and the gravy has thickened.
  16. If you want more gravy add some water to thin down and cook for a couple more minutes.
  17. Remove the saucepan from the heat and keep covered for sometime.
  18. This curry goes really well with orotti, pathiri, idiyappam, appam, chapati or rice.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at