Ingredients:

• For prawns:
• 250 g – Prawns
• 1/2 tsp – Turmeric powder
• 1/2 tsp – salt
• Other ingredients
• 1 tbsp – cooking oil
• 10 – small Onions / Shallots / sambar Onions, sliced
• 1 tsp – thick Tamarind paste or 1 ripe tomato, finely chopped
• 1/2 cup – water
• 3 tsp – gashi paste (dry roasted Coconut paste)
• 1/2 tsp – salt ( or to taste )
• For Gashi paste/ Coconut Paste:
• 1/2 cup – coconut, grated
• 10 – whole Red Chillies
• 1 tbsp – Coriander seeds
• 1/2 tsp – Turmeric powder

Method:

1. For Gashi paste/ Coconut Paste:
2. Heat a heavy bottomed kadai and dry roast all the ingredients on a low heat till golden colour / fragrant for 20 – 25 minutes.
3. Grind gashi masala ingredients in a mixer without adding water. Grind till the oil leaves from the sides of the jar. It should be a very fine paste. Store in an airtight container for further use or store in refrigerator.
4. For gashi:
5. Heat oil in a non-stick pan / kadai. Fry sliced small onions till pink colour and fragrant.
6. Add tamarind paste or chopped tomatoes and 2 – 3 tsp thick gashi paste, and gently stir well for 2 – 3 minutes.
7. Add 100 ml water and salt to taste. Mix all the ingredients well.
8. Cover with a tight lid and cook on a medium to low heat for 10 – 12 minutes or until the gravy thickens.
9. At this stage, add marinated prawns and cook again for another 5 minutes until prawns are cooked.
10. Serve with rice.
11. Recipe Courtesy: Niya’s World

Recipe courtesy of Niya