Ingredients:

• 1 cup – prawns, cleaned
• 1/4 cup – small Onion
• 6 pearls – Garlic
• 1 tsp – Ginger Garlic paste
• Tomato puree, from 1 Tomato
• pinch of Turmeric powder
• 1 tsp – Red Chilli powder
• 1/2 tsp – coriander powder
• Coriander leaves
• Salt, a pinch
• To temper:
• 2 tsp – oil
• 1/2 inch piece – Cinnamon
• 2 – Cloves
• 1 – bay leaf, torn roughly
• Curry leaves, a few
• To grind:
• 3 to 4 tbsp – Coconut
• 1/2 tsp – Fennel seeds

Method:

1. Grind coconut with fennel and a little water to a paste. Keep aside.
2. Heat oil in a kadai – add the items under ‘to temper’; then add onions and garlic fry until it turns slightly brown.
3. Add ginger garlic paste, fry for a minute.
4. Now add prawns and tomato puree.
5. Saute for about 5 mins until prawns starts shrinking.
6. Add red chilli and coriander powder.
7. Saute until raw smell of tomatoes leave and the masalas blend well.
8. Prawns let out water so check that and then add 1/4 water and keep covered.
9. Once the prawns turn soft, add required salt.
10. Now add the coconut paste and allow it to boil and get cooked until oil separates and the curry becomes semi dry.
11. Garnish with chopped coriander leaves and switch off stove.
12. Serve with steamed rice or chapatti.
13. Recipe courtesy: Sharmis Passions
14. http://www.sharmispassions.com/