Ingredients:

• 40 – large Prawns
• Lime sized ball – Tamarind
• 20 – Red Chillies
• 1 tsp – Fenugreek seeds
• 2 tbsps – Coriander seeds
• 12 Cloves – Garlic
• 1 tbsp – Turmeric powder
• 10 – Green chillies
• 1 inch piece – Ginger
• 250 g – finely sliced Onions
• 1 tsp – Mustard Seeds
• A few Curry leaves
• Salt to taste

Method:

1. Roast the spices and powder them.
2. Shell and wash the prawns.
3. Apply salt and turmeric and set aside for half an hour.
4. Grind together green chillies, garlic, ginger and onions coarsely.
5. Cover tamarind with 2 cups hot water for 5 minutes, and then squeeze out the juice.
6. Heat 6 tbsp of oil and fry the curry leaves with ground paste till the raw smell disappears.
7. Mix in the remaining ingredients and cook till the prawns are tender and completely dry.
8. Garnish with coriander leaves and serve hot.

Recipe courtesy of Golden reejsinghani