Ingredients:

• 16 – tiger Prawns
• 3 tbsp – Coconut oil
• 1 cup – thick Coconut Milk
• 300 g – onions, chopped
• 10 g – ginger, julienne
• 15 g – Ginger paste, strained
• 15 g – Garlic paste, strained
• 400 g – tomatoes, chopped
• 50 g – kokum
• 1 tbsp – coriander powder
• 1 tbsp – chilli powder
• 1 tsp – Turmeric powder
• 15 – Curry leaves
• Salt to taste

Method:

1. Shell the prawns but retain the tails, de-vein, wash and pat dry.
2. In lukewarm water, soak kokum for 10 minutes.
3. Drain and discard the water, and cut the kokum, into small cubes.
4. Heat oil in a pan and fry the onions over medium heat until translucent and glossy.
5. Add ginger and green chillies, saute until the onions are light golden.
6. Add ginger and garlic paste and stir until the moisture evaporates.
7. Mix coriander, chilli and turmeric powder in 1 cup water and make it into a paste and add to the pan.
8. Stir fry until the moisture evaporates.
9. Add tomatoes and kokum and stir well.
10. Add two cups water and salt.
11. Bring to boil, lower the heat and simmer until the mixture reduces to half its quantity.
12. Add the prawns and bring to a boil.
13. Lower the heat.
14. Add curry leaves and simmer for 4 minutes.
15. Remove the pan from heat, stir in the coconut milk.
16. Return the pan to heat and simmer for 2 to 3 minutes.
17. Remove from heat and adjust the seasoning.

Recipe courtesy of Rehana Khatri