Prawn and Coconut Masala

Ingredients list for Prawn and Coconut Masala

• 1 cup Prawns (medium) shelled and deveined
• for garnishing Scraped coconut ½ cup +
• 5-6 Red chillies
• 1 medium Onion finely chopped
• 1 teaspoon Black peppercorns
• 1 teaspoon Fennel seeds (saunf)
• 1 teaspoon Cumin seeds
• 1 teaspoon Coriander seeds
• 1 tablespoon Ginger finely chopped
• 1 tablespoon Garlic finely chopped
• 1 teaspoon Carom seeds (ajwain)
• 1 teaspoon Fenugreek seeds (methi dana)
• 1 tablespoon Oil
• 1 medium Tomato finely chopped
• 1 teaspoon Red chilli powder
• to taste Salt
• 1 teaspoon Tamarind paste
• 1 tablespoon Coconut oil
• 1 teaspoon Mustard seeds
• 7-8 Curry leaves
• 1 tablespoon Freshly chopped coriander leaves

Method

1. Dry roast red chillies, coconut, half the onions, black peppercorns, fennel seeds, cumin seeds, coriander seeds, ½ teaspoon chopped ginger and some chopped garlic, carom seeds and fenugreek seeds for 5-7 minutes on a low heat. Remove from heat, cool and grind into a smooth paste using water as required.
2. Heat oil in a non-stick pan, add the remaining ginger, some chopped garlic and remaining onions and sauté till light brown.
3. Add tomato, mix and cook for 2-3 minutes mashing with the back of a ladle. Add ground paste and mix well. Add some water and cook for a minute. Add red chilli powder and salt and mix well. Add tamarind paste and mix well.
4. Add prawns and mix well. Cook on high heat for 2-3 minutes. Switch off the heat.
5. For tempering, heat coconut oil, add mustard seeds, remaining garlic and curry leaves and let them splutter. Pour it over the prawns and mix well.
6. Serve hot garnished with fresh grated coconut and chopped coriander.