Theeyal - with prawns and drumstick ; Toasted coconut curry with prawns and drumstick

One of my dad's favorite dishes was Theeyal. It is easy to understand why - when this dish is being made, the smell of the toasting coconut and spices play havoc with your nose and taste buds.  It is a curry that takes all your senses on a journey of discovery and delight.  I normally make this dish completely vegetarian. However, I saw this recipe for prawns and drumstick and since I had both ingredients I made it this way. 

If you get fresh organic shallots, substitute all onions and vegetables and make this with just the shallots.  Trust me, you will not forget the taste experience.

Ingredients:

1 cup - Drumsticks, frozen and pre-cut cut to 2 inch length 

1 cup - prawns, washed and cleaned

For roasting: 

1-2  teaspoons red chilli powder ( I used 4 dried red chillies)

2 to 4 teaspoons coriander powder ( I used 4 teaspoons dried coriander seeds)

1/2 teaspoon turmeric powder

1/2 teaspoon black pepper

1/2 teaspoon cumin seeds

1 cup desiccated coconut

1 large red onion chopped finely

1 sprig curry leaves

1 lime sized piece of tamarind soaked in water

1 small tomato, chopped

salt to taste

For tempering: 

1 inch piece of ginger, julienned

1/2 an onion, sliced finely

1 sprig curry leaves 

1/2 teaspoon mustard seeds

3 tablespoons oil

Method: 

Dry roast desiccated coconut, onions, dry red chillies, coriander seeds, cumin seeds, curry leaves and black pepper. This step is the longest step in this curry because you have to dry roast the coconut in a low flame till you can smell the toasted coconut and it turns deep brown.  There is no need to add any oil because you will see that the coconut releases oil and your spices will glisten after you are done.

Note: Always dry roast the coconut in low flame and stir constantly. If the coconut burns even a little, this curry will be wasted because the coconut turns bitter and smells burnt.

Grind the toasted spices by adding very little water - a tablespoon at a time. Make a smooth paste and keep aside.

Note: If you are using spice powders, wait till the coconut has become golden brown and aromatic and add the powders just before you turn the stove off.  

In another pan, add 3 tablespoons oil, heat it and add mustard seeds.  When the mustard seeds splutter, add the sliced onions, julienned ginger and curry leaves. Saute till the ginger starts to get fragrant.  

Next add the drumsticks and a cup of water.  Close the lid and let the drumsticks cook till they are 3/4 done.

When the drumsticks are 3/4 done, add the paste you prepared earlier and the prawns. Add salt to taste.  Cook till the prawns are almost done.  Now add the tamarind water a little at a time testing to make sure your curry is not too sour.  When you have added enough tamarind water, add the tomatoes and finish the cooking process. When the cooking is completed, oil floats on top.

Note: If you are not adding prawns, just add the paste to the almost cooked vegetable and continue with the rest of the steps.

Note: 

Instead of prawns and drumstick, you can make this tasty dish vegetarian. Use any of the following vegetables : eggplant, drumstick, bitter melon or shallots on its own. 

Note: 

You can also make this dish with just prawns as well.