Ingredients

• 16 - tiger prawns
• 3 tbsp - coconut oil
• 1 cup - thick coconut milk
• 300 g - onions, chopped
• 10 g - ginger, julienne
• 15 g - ginger paste, strained
• 15 g - garlic paste, strained
• 400 g - tomatoes, chopped
• 50 g - kokum
• 1 tbsp - coriander powder
• 1 tbsp - chilli powder
• 1 tsp - turmeric powder
• 15 - curry leaves
• Salt to taste

How to Make Konju Masala

• Shell the prawns but retain the tails, de-vein, wash and pat dry.
• In lukewarm water, soak kokum for 10 minutes.
• Drain and discard the water, and cut the kokum, into small cubes.
• Heat oil in a pan and fry the onions over medium heat until translucent and glossy.
• Add ginger and green chillies, saute until the onions are light golden.
• Add ginger and garlic paste and stir until the moisture evaporates.
• Mix coriander, chilli and turmeric powder in 1 cup water and make it into a paste and add to the pan.
• Stir fry until the moisture evaporates.
• Add tomatoes and kokum and stir well.
• Add two cups water and salt.
• Bring to boil, lower the heat and simmer until the mixture reduces to half its quantity.
• Add the prawns and bring to a boil.
• Lower the heat.
• Add curry leaves and simmer for 4 minutes.
• Remove the pan from heat, stir in the coconut milk.
• Return the pan to heat and simmer for 2 to 3 minutes.
• Remove from heat and adjust the seasoning.