Ingredients:

• 500 g – prawns, shelled, deveined and washed.
• 1/4 cup – grated fresh coconut.
• 1 – small onion, sliced fine.
• 3 – green chillies, slit.
• 1/2 inch – ginger, chopped.
• 1 sprig – curry patta.
• 1/2 tsp – mustard seeds.
• 1/2 -tomato, chopped fine.
• 2 tbsp – Coconut oil.
• salt to taste| For wet ground curry paste: (with as less as water possible and ground very finely).
• 3/4 cup – fresh grated coconut.
• 1/2 tsp – mustard seeds.
• 1/2 tsp – cumin seeds.
• 1/2 tbsp – coriander seeds.
• 4-5 – Garlic cloves.
• 3-4 – peppercorns.
• 1/2 small – onion, chopped.
• 1/4 tsp – Turmeric powder.
• 1 – marble-sized ball of tamarind.
• 5 – madras red chillies.
• 6 – Kashmir red chillies| Grind the above ingredients and then add the below:
• 1/2 – Tomato (the inside pulp and seeds should be removed and only fleshy part to be added to the curry paste).
• 1/4 tsp -methi seeds| Finely grind the above|

Method:

1. Heat oil, add mustard seeds and allow it to splutter.
2. Add curry leaves, onion, ginger, green chillies and fry further till the onion turns translucent.
3. Add tomato and fry further till the tomato is cooked.
4. Add curry paste and fry further for 5 mins.
5. Add salt.
6. Then add prawns to the fried masala.
7. The prawns will exude water.
8. If you feel the water exuded is insufficient, then add about 1/2 a cup of water and stir continuously till the prawns are almost cooked.
9. Add fresh grated coconut and stir for 2 more mins.
10. Serve hot with crispy rice dosas or plain rice.

Recipe courtesy of Mariena Dsouza