Entree: India – Kerala Travancore – ഈയൽ ➤ Īyāl (Kerala roasted-coconut and spice curry simmered with tamarind and prawns or vegetables)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 1 lb (454 g) medium raw prawns, peeled and deveined (tails optional)
- 1 cup (85 g) freshly grated coconut, shredded and toasted until golden brown
- 6 dried red chilies (adjust to heat preference), about 0.5 oz (14 g)
- 1 tbsp (6 g) coriander seeds
- 1 tsp (2 g) cumin seeds
- 1/4 tsp (1 g) fenugreek seeds, optional
- 2 tbsp (30 ml) coconut oil (or neutral oil)
- 1 tsp (5 g) mustard seeds
- 1 sprig curry leaves, about 10–12 leaves
- 10–12 small shallots or 1 small red onion, peeled and halved, about 8 oz (225 g)
- 1/2 tsp (2 g) turmeric powder
- 1 1/2 cups (360 ml) water or light fish/vegetable stock
- 1 tbsp (15 ml) tamarind concentrate or 1 oz (30 g) tamarind pulp soaked and strained (about 2 tbsp / 30 ml)
- 1 tsp (5 g) salt, or to taste
- 2 tbsp (30 ml) chopped fresh cilantro for garnish

Instructions

1. Roast and grind the paste: in a dry skillet over medium heat, toast grated coconut until deep golden brown and aromatic, about 6–8 minutes; remove. In the same skillet toast dried red chilies, coriander seeds, cumin seeds, and fenugreek for 1–2 minutes until fragrant. Let cool, then grind the toasted coconut and spices with 2–3 tbsp (30–45 ml) water to a coarse paste and set aside.
2. Prepare aromatics: heat 2 tbsp (30 ml) coconut oil in a wide pan over medium heat. Add mustard seeds and curry leaves; when mustard seeds pop, add the halved shallots and sauté until softened and lightly caramelized, about 6–8 minutes.
3. Build the curry: add turmeric to the shallots, stir for 30 seconds, then add the roasted coconut-spice paste and fry gently for 2–3 minutes until the oil separates slightly and the paste is aromatic.
4. Simmer with liquid: pour in 1 1/2 cups (360 ml) water or stock, stir to combine, bring to a gentle simmer. Add tamarind concentrate, season with 1 tsp (5 g) salt, and simmer 5 minutes to let flavors meld.
5. Cook the prawns: add the cleaned prawns to the simmering gravy and cook until just opaque and cooked through, about 4–6 minutes depending on size. Adjust seasoning and tamarind for brightness.
6. Finish and serve: turn off heat, garnish with chopped cilantro and a few fresh curry leaves. Serve hot with steamed rice or Kerala red rice.