Serves: 4-5
Ingredients:
- Prawns – ½ kilogram, shelled, washed, de-veined
- Turmeric powder – ½ teaspoon
- Salt – ½ teaspoon
- Onion – 1 small, chopped tiny
- Tomato – 1, chopped small
- Green chillies – 2, slit length ways
- Oil – 2 teaspoons
Ingredients to grind for the Masala:
- Dry red Chillies – 8 (a mix of a spicy and non spicy variety – Byadgi chillies and Kashmiri chillies)
- Garlic cloves – 4
- Peppercorns – ¼ teaspoon
- Coriander seeds – 1 tablespoon
- Cumin seeds – a pinch
- Shallots – 2, roughly chopped (alternatively use ½ a small onion)
- Tamarind – a large lime sized ball
- Turmeric powder – ¼ teaspoon
- Grated coconut – 2 cups
- Water – as required
Method:
- Break and soak the red chillies along with the tamarind in half a cup of water. Doing this helps in grinding the masala fine. Set aside.
- Marinate the prawns with turmeric and salt and set aside.
- Grind all the ingredients for the masala with some of the water (reserve the rest of the water for later) from the soaked chillies and tamarind to get a thick curry paste. Empty the masala from the mixer jar into a separate bowl and add a cup of water swirl around and save that water for later.
- Heat a deep casserole or a kadai with a well fitting lid, add oil and throw in the onions. Fry until slightly translucent .
- Add the tomatoes, fry for 2 minutes and mix in the marinated prawns.
- Next add the ground masala paste, mix everything well again for a minute or two, add the water saved after grinding the masala as well as the water from soaking the tamarind and red chillies.
- Turn up the flame, add slit green chillies and cook until the curry comes to a boil.
- Enjoy with rice. Especially delicious with ukde rice (Goan red rice).