Ingredients

• 2.5 lbs - shrimp
• 3 to 4 cloves - garlic, finely minced
• 1/4 tsp - turmeric powder
• 1 tsp - garam masala powder
• 2 cups - coconut milk
• A marble sized tamarind, soaked/2 to 3 petals of Kokum, soaked
• Chopped cilantro, to garnish
• Salt, to taste
• Oil, as required
• Ingredients for ground paste:
• 3/4 cup - chopped onion
• 1/2 cup - grated coconut
• 1 - cinnamon
• 2 - green cardamom
• 3 - cloves
• 2 - dry red chillies (adjust according to taste)
• 1 tbsp - coriander seeds
• 1/2 tsp - fennel seeds
• 1/4 tsp - fenugreek seeds
• 1 tbsp - oil

How to Make Malvani prawn curry

• Cut and wash the shrimp, pat dry.
• Marinate with a pinch of salt, keep aside.
• To make the ground paste, heat a tbsp of oil, add the cinnamon, cardamom, cloves, red chillies, coriander seeds, fennel seeds and fenugreek seeds, and saute till fragrant.
• Add the onion and grated coconut and fry on a medium-low heat until it turns light golden brown.
• Keep aside to cool.
• Once it comes to room temperature, put everything in a grinder to make a paste.
• Heat a tbsp of oil in the same pan, add the minced garlic and turmeric powder, and saute till the raw smell disappears.
• Add the ground mixture and fry for a minute; add half a cup of water and cook until the oil separates.
• Add the shrimp, mix well, and add the coconut milk and the tamarind/kokam extract, salt and garam masala powder.
• Cook covered for 5 to 6 minutes or until the shrimp turns pink and fully cooked.
• Garnish with chopped cilantro, serve hot with rice/chapattis.
• Recipe Courtesy: http://www.onlyfishrecipes.com/