My Prawn-Theeyal!!! (yummy!)

Prawn Theeyal (kerala style) is a dish that takes alot of time and patience to prepare(for me at least!). And this is the result  of my second attempt [first time, coconut was burned a little bit!]. I was so proud of the result of  my patience that i wanted others to know [who knows the taste as well as hardships behind this dish] that I am a good cook , if i want to... he he he... and ofcourse to show-off!!!
self-compliments are absolutely necessary, to increase ur self-confidence.
note:the recipe with which i made is my own amma's. The recipe written here is not mine. i got it from  here. .

but amma's and this are same. [saved my time, typing :-)) but i have added my comments in brackets :-)) ]

note: i am not responsible for any kind of burnt charred coconut [happens every first time ]
veggies!!! prawns can be replaced by shallots(kochu ulli).then it will be "ulli theeyal"
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Prawn Theeyal Recipe
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Ingredients
Prawns(Chemmeen) - 1 kg
Tamarind(Puli) - As reqd
Oil - 3 - 4 tbsp
Mustard seeds - 1 tsp
Small onions(Kunjulli) - 10 - 12 nos
(quartered)
Green chillies - 3 - 4 nos
(slit)
Curry leaves - A few
Ginger - 2" piece
(finely chopped)
Garlic pods - 2 nos
(finely chopped)
Coconut chips(Thenga kothu) - 1/2 cup

For masala:
Grated coconut - 1 cup
Small onions(Kunjulli) - 2 - 3 nos
Peppercorns(Kurumulaku) - 6 - 8 nos
Fenugreek seeds(Uluva) - 4 - 6 nos
Chilly powder - 1 heaped tsp
Coriander powder - 2 - 3 tsp
Preparation Method
1)Cook prawns in water along with salt and turmeric powder.

2)When cooked, add vaalampuli diluted in around 1 cup of water.

3)Heat oil in a pan or a kadai.

4)Splutter mustard seeds.

5)Add small onions, green chillies, curry leaves, ginger and garlic and fry, till the onions turn light brown.

6)Add the above into the prawns.

7)Heat up a pan or a kadai.

8)Add coconut, small onions, pepper and fenugreek seeds and fry well.

9)When the coconut turns nice and brown, take the pan off the fire. [imp: dont burn it!!!!]

10)Add chilly powder, coriander powder and sauté in the heat of the pan.

11)Grind the above into a fine paste.

12)Add it to the simmering curry.

13)Let the curry simmer on a very low flame for around 30 mins, till the gravy thickens.

14)Shake or tilt the vessel now and then so that it doesn’t get burnt. [do that only if u r an expert :-) else use ladle, like I did!]

:- Do not stir with a ladle. [dont listen to that!]

15)Fry coconut pieces( 1*1 cm) in another pan. [optional]

16)Add the above fried coconut pieces into the curry.[optional]

:- Serve warm. [or re-heat in micro wave ]
:- It tastes best when it is prepared in a meen chatti.[not available for NRI's, as well as in cities!!]

courtsey: here