The dish goes well with rice and roti.
- 300 gms Prawns (measured after cleaning)
- 4 Dried red chilli
- 2 tsp Coriander seeds
- 3/4 tsp Cumin seeds
- 1/8 -1/4 tsp Mustard seeds
- a pinch Fenugreek seeds
- 1/2 Cup Grated coconut
- 1-2 tsp Tamarind pulp
- 1 big Onion (chopped)
- 2 tsp Crushed ginger & garlic (each)
- 1 Green chilli (slit lengthwise)
- 1 Dry red chilli
- 2 Medium Tomato (chopped)
- 1/2 tsp Turmeric powder
- 1/2 tbsp Kashmiri chilli powder
- 1/4 tsp Mustard seeds
- Oil (I used coconut oil)
- 10-15 Curry leaves
Dry roast all the ingredients from dried red chilli (4) to fenugreek seeds, for 4-5 mins on low flame. Grind this coarsely. Add coconut and tamarind pulp to this and grind again, till you get a coarse coconut paste. Keep it aside.
Heat oil in a deep and wide pan. Crackle mustard seeds (1/4 tsp). Add chopped onion & curry leaves. When it becomes soft, no need to brown, add crushed ginger & garlic, green chilli & dried red chilli (1). Cook for 3-4 mins. Add chopped tomatoes, salt and turmeric powder. Mix well and cook till tomatoes become soft. Add a little water (1-2 tbsp) to bring the masala together.
Add Kashmiri chilli powder and cook for 2 mins. Add cleaned prawns and mix well. Add 1/2 cup water and bring to boil. Simmer and cook for 6-7 mins, until it becomes thick or reaches a semi dry consistency.
Add coconut paste and mix well. Continue to cook on low flame for 4-5 mins, till the coconut paste is coated well over the prawns. Drizzle some oil if required.
Remove from fire & let the curry rest for 15-20 mins before serving.
If you prefer a spicier version, skip the kashmiri chilli powder and increase the qty of dried red chilli while dry roasting.
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