Prawns Curry

Ingredients

Prawns – 500 gm

Turmeric powder – ½ tea spoon

Chilli powder – 1 tablespoon

Coriander powder – 2 tablespoons

Fenugreek powder – 1 teaspoon

Mustard seeds – 1 teaspoon

Tomato - 1

Tamarind – 1 small lemon size

Ginger-garlic paste – 2 tablespoons

Coconut – 1 cup, grated

Salt – to taste

Curry leaves – a few

Coconut oil – 2 tablespoons

Water – as required

Method

Wash and clean the prawns. Mix turmeric powder, chilli powder and coriander powder in a little water and make it a paste. Squeeze tamarind in some water and keep aside. Grind grated coconut in some water and keep aside.

Heat oil in a pan and splutter mustard seeds. Add ginger-garlic paste, curry leaves and saute well. Add the chilli paste and mix well for 1 minute. Add chopped tomatoes, salt and fenugreek powder and combine it. Cover and cook until tomatoes are soft. Pour tamarind juice and add some water. Now add the cleaned prawns. Cover and cook for 10 minutes. Pour the ground coconut paste and allow it to boil for 5 more minutes. Garnish with more curry leaves. Keep it for an hour, and then you will see the thick gravy. Serve with rice or any of your favorite breakfast items.