Ingredients:

• 500 g – prawns.
• 1 – medium sized coconut.
• 2 – onions.
• 5 Cloves – garlic.
• 1 – tomato.
• 10 – pepper corns.
• 10 to 15 g – Jeera seeds.
• 20 g – coriander seeds.
• A pinch – mustard seeds.
• 5 – Red Chillies (can vary depending on spice level).
• A Lemon sized ball – tamarind.
• 1 tsp – Turmeric powder.
• 1 sprig – curry leaves.
• 2 – green chillies.
• oil for frying.
• salt to taste.

Method:

1. Shell, de-vein, wash and drain the prawns.
2. Apply a little salt and turmeric to the prawns and keep aside.
3. Grind to a smooth paste the rest of the ingredients except the salt, green chillies and curry leaves.
4. Heat a vessel for frying.
5. Add 2 tbsp of oil.
6. Add curry leaves and the green chillies.
7. Add the masala and fry till a good aroma releases.
8. Add water and salt and check gravy for thickness.
9. Once the gravy starts to boil, add the prawns, cover and cook on low flame for 2 mins.
10. Serve with rice.

Recipe courtesy of Anita