Ingredients
700 gms (40 to 50)Prawns – Shelled, deveined, washed and drained
Marinate with 1 tsp salt, ¾ tsp Turmeric powder, juice of one lime and place in refrigerator for 30 minutes
Masala:
7 Kashmiri Chillies
½ tsp pepper corns
½ tsp Fenugreek (methi) seeds
3 tsp coriander seeds
1 tsp cumin seeds
All above to be dry roasted
1 roughly chopped Onion
6 cloves garlic
1 cup fresh scraped coconut
1/2 tsp Turmeric powder
Small ball tamarind
For Curry
1 finely chopped Onion
1 tsp red chilli powder
2 sliced green chillies
Few curry leaves (10)
Coriander leaves small bunch
Oil 2 tbsp.
Method:
Fry the roughly chopped onion in 1 tsp oil till slightly brown. Grind the fried onion along with roasted masala, garlic, turmeric, tamarind, coconut. Use water for grinding. Grind into smooth paste.
In a deep pan or vessel, add oil and fry finely chopped onion. Add 1 tsp salt. Fry till slightly brown and then add curry leaves. Fry till rawness goes. Add red chilli powder and fry for a minute. Add the ground masala till oil oozes out. Add masala water and enough water to form a thickish curry. Add sliced green chillies and boil for 2 minutes. Then add the marinated prawns, mix well and cook for 4 to 5 minutes. Check for salt and vinegar. Garnish with coriander leaves.
This can be had with Neer Dosa (Rice Pancakes) or Appams or Sannas or plain cooked rice.