Prawns Sukka

Ingredients

• 300 gms Prawns (measured after cleaning)
• 4 Dried red chilli
• 2 tsp Coriander seeds
• 3/4 tsp Cumin seeds
• 1/8 -1/4 tsp Mustard seeds
• a pinch Fenugreek seeds
• 1/2 Cup Grated coconut
• 1-2 tsp Tamarind pulp
• 1 big Onion (chopped)
• 2 tsp Crushed ginger & garlic (each)
• 1 Green chilli (slit lengthwise)
• 1 Dry red chilli
• 2 Medium Tomato (chopped)
• 1/2 tsp Turmeric powder
• 1/2 tbsp Kashmiri chilli powder
• Salt
• 1/4 tsp Mustard seeds
• Oil (I used coconut oil)
• 10-15 Curry leaves

Instructions

1. 1

   Dry roast all the ingredients from dried red chilli (4) to fenugreek seeds, for 4-5 mins on low flame. Grind this coarsely. Add coconut and tamarind pulp to this and grind again, till you get a coarse coconut paste. Keep it aside.

2. 2

   Heat oil in a deep and wide pan. Crackle mustard seeds (1/4 tsp). Add chopped onion & curry leaves. When it becomes soft, no need to brown, add crushed ginger & garlic, green chilli & dried red chilli (1). Cook for 3-4 mins. Add chopped tomatoes, salt and turmeric powder. Mix well and cook till tomatoes become soft. Add a little water (1-2 tbsp) to bring the masala together.

3. 3

   Add Kashmiri chilli powder and cook for 2 mins. Add cleaned prawns and mix well. Add 1/2 cup water and bring to boil. Simmer and cook for 6-7 mins, until it becomes thick or reaches a semi dry consistency.

4. 4

   Add coconut paste and mix well. Continue to cook on low flame for 4-5 mins, till the coconut paste is coated well over the prawns. Drizzle some oil if required.

5. 5

   Remove from fire & let the curry rest for 15-20 mins before serving.