Ingredients:

• 2 cups – prawns/shrimps, peeled and deveined
• 1 cup – coconut, finely grated
• Tamarind size of a small Lemon
• 5-6 – whole black pepper
• 1 tsp – Turmeric powder
• 1/2 tsp – chilli powder
• 2-3 – green chillies, cut into half
• 1 tsp – coriander powder
• 1tsp – cumin powder
• 1/2 cup – onion, finely chopped
• salt to taste
• oil
• water

Method:

1. Wash prawns and marinate with salt, turmeric powder and chilli powder.
2. Grind grated coconut with tamarind and black pepper to fine paste. Set it aside.
3. In a little oil (1-2 tsp) fry onions till golden brown.
4. Add coriander and cumin powder, and add prawns.
5. Fry for a minute and add around 1 cup of water, cut green chillies and cover it.
6. Once prawns are cooked, add coconut paste to it.
7. Let the curry boil, uncovered for 5-10 minutes.
8. Adjust the consistency by adding water.
9. Garnish with coriander leaves and serve with plain white rice.

Recipe courtesy of Priya