Ingredients:

• 1/2 kg – cleaned de-veined Prawns
• 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 Coconut
• 3 tbsp – Oil
• 2 – Tomatoes or 1/2 cup – Tomato paste
• 2 tbsp – Vinegar
• 2 tbsp – Tamarind pulp
• 1 -slit Green chilli
• 1/4 kg small Okra (optional).

Method:

1. Marinate cleaned prawns with salt, turmeric and leave for 20 mins.
2. Grind the coconut, red chillies, pepper, cumin, turmeric, coriander seeds, onion and garlic with water to a smooth paste.
3. Chop tomatoes and saute in oil in a thick-bottom vessel.
4. When it’s soft, add the ground masala, stirring constantly and frying well in between.
5. Add 1 cup water and let it boil.
6. Wash the prawns well and add to the boiling gravy.
7. Add okra, tamarind, slit chilli vinegar and simmer, keep it open until prawns are cooked, toss in the curry leaves and simmer for few more seconds.

Recipe courtesy of Lil’ Chef