Ingredients:

• 1/2 kg – cleaned de-veined prawns/shrimps
• salt to taste
• Turmeric to marinate
• 1 tsp – Turmeric
• 1/2 tsp – cumin
• 1/2 tsp – peppercorn
• 4 – Garlic Cloves
• 1 – small chopped Onion
• 4 – dried large Red Chillies
• 2 tbsp – Coriander seeds
• 6 tbsp – fresh grated/ powdered Coconut
• 3 tbsp – cooking oil
• 2 – ripe Tomatoes or 1/2 cup Tomato paste
• 2 tbsp – Vinegar
• 2 tbsp – Tamarind pulp or Lime juice
• 1 – slit Green chilli
• 1/4 kg – small okra, whole (optional)

Method:

1. Wash shrimp/prawns, add salt and a tsp turmeric. Toss and leave to marinate for 15-20 mins.
2. Grind the coconut, red chillies, pepper, jeera/cumin, turmeric/haldi, coriander seeds, onion and garlic with water to a smooth paste.
3. Chop tomatoes and place in a thick-bottomed vessel with oil and heat it (Or, fry 2-3 tbsp tomato paste in oil).
4. When its soft, add the ground masala 2 tbsp at a time, stirring constantly and frying well in between.
5. Add 1 cup of water and leave to boil.
6. Wash the shrimp/prawns well and add to boiling gravy. (Optionally, add okra, too).
7. Add the tamarind/lime, slit chilli, vinegar and simmer, keep it open until shrimps/prawns are cooked. Toss in the curry leaves and simmer for few seconds.
8. Keep some marinated shrimp/prawns aside to fry.
9. Toss some pepper, turmeric, cumin and red-chilli powders and shallow fry evenly on both sides.

Recipe courtesy of Mearl Fernandes