Posted By : IamFresh

14 Feb, 2022 1:37 PM

Cooking Time : 40 Minute

Ingredients

• 250 gms prawn
• 1 tsp turmeric
• 1 tsp chilli powder
• 6-7 small Shallots/Small Onions 1/4 Cup
• 2-3 Garlic cloves
• 1/4 cup grated coconut
• 1 piece cocum
• 2 cm piece tamarind
• 10-15 Curry Leaves
• Salt to taste
• 2 tbsp coconut oil

Masala

• 1 tsp Mustard Seeds
• 5-6 Kashmiri chilli Reduce it to 2 , to reduce heat
• 2 tbsp coriander seeds
• 1 tsp peppercorns
• 1/2 tsp Methi/Fenugreek Seeds
• 1 tsp fennel seeds/Suanf
• 1 tsp Cumin/Jeera

Instructions

• Soak the cocum piece & tamarind piece in 1 cup of hot water.

• Heat 1 tbsp Coconut oil.

• Once the oil is hot add mustard seeds. Add all the other ingredients listed under masala one by one.

• Roast for 1-2 minutes on low-medium flame.

• Add the grated coconut and saute. Let the coconut cook and get a light golden hue.

• Add the shallots and garlic and keep cooking on low-medium flame. Ensure the coconut doesn't burn. Once the onion has softened switch off and let the mixture cool.

• In a blender, blend all coconut-masala mixture with 1/2 cup of cocum soaking water. This will take at least 15-20 minutes. Keep scraping the sides, add more water if required. Aim for a super smooth paste.

• Heat the remaining 1 tbsp coconut oil. Add the prawn along with the turmeric and chili powder. Cook for about 1 minute. Add the curry leaves and the coconut masala paste.

• Add the rest of the cocum soaking water along with the cocum and tamarind pulp. Adjust the thickness of the gravy as per your liking.

• Add Salt to taste.Bring to boil and done.