Ingredients–

• 400 gm prawns, cleaned and deveined

For the Ground Masala –

• 8-10 Dried Kashmiri Red Chillies
• 6 Garlic Cloves
• 1 teaspoon whole Peppercorns
• 1 tablespoon Whole Coriander Seeds
• 1 teaspoon Cumin seeds
• 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

Method –

1. Grind all the ingredients mentioned under ground masala with coconut milk to a smooth paste and set aside.
2. 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.
3. 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.