1 Small knob of Tamarind or 1 teaspoon Tamarind Paste
1 teaspoon turmeric powder
1/2 cup Coconut grated
1 cup coconut milk
For the Curry –
2 tablespoons Coconut Oil
1 tablespoon Ginger finely minced
1/2 cup Onions finely chopped
1/2 cup Tomatoes finely chopped
Salt to taste
8-10 Curry Leaves
Grind all the ingredients mentioned under ground masala with coconut milk to a smooth paste and set aside.
In a pan, heat coconut oil and add ginger and onions. Saute the onions till they are a light golden brown and add tomatoes. Cook the tomatoes for 5-7 minutes till they break down easily with the back of a spoon.
Add the ground masala and salt to the pan and bring it to a boil. Reduce the flame and simmer the masala for 10-15 minutes till the color deepens slightly. Add the prawns to the gravy and cook them for 7-8 minutes. Sprinkle curry leaves on top, mix well and switch off the flame. Let the curry rest for 5 minutes before serving with steamed rice.