Ingredients

• 500 g - prawns, shelled, deveined and washed.
• 1/4 cup - grated fresh coconut.
• 1 - small onion, sliced fine.
• 3 - green chillies, slit.
• 1/2 inch - ginger, chopped.
• 1 sprig - curry patta.
• 1/2 tsp - mustard seeds.
• 1/2 -tomato, chopped fine.
• 2 tbsp - coconut oil.
• salt to taste| For wet ground curry paste: (with as less as water possible and ground very finely).
• 3/4 cup - fresh grated coconut.
• 1/2 tsp - mustard seeds.
• 1/2 tsp - cumin seeds.
• 1/2 tbsp - coriander seeds.
• 4-5 - garlic cloves.
• 3-4 - peppercorns.
• 1/2 small - onion, chopped.
• 1/4 tsp - turmeric powder.
• 1 - marble-sized ball of tamarind.
• 5 - madras red chillies.
• 6 - Kashmir red chillies| Grind the above ingredients and then add the below:
• 1/2 - tomato (the inside pulp and seeds should be removed and only fleshy part to be added to the curry paste).
• 1/4 tsp -methi seeds| Finely grind the above|

How to Make Prawns Masala (Dry)

• Heat oil, add mustard seeds and allow it to splutter.
• Add curry leaves, onion, ginger, green chillies and fry further till the onion turns translucent.
• Add tomato and fry further till the tomato is cooked.
• Add curry paste and fry further for 5 mins.
• Add salt.
• Then add prawns to the fried masala.
• The prawns will exude water.
• If you feel the water exuded is insufficient, then add about 1/2 a cup of water and stir continuously till the prawns are almost cooked.
• Add fresh grated coconut and stir for 2 more mins.
• Serve hot with crispy rice dosas or plain rice.