Ingredients
Prawns – 250g
Shallots – 25nos
Green chillies – 3 nos
Curry leaves as needed
Salt to taste
Water – 2 cups
Tamarind – small lemon size
Grated coconut – 1.5 to 2 cups
Kashmiri chilli powder – 1.5 tbsp
Coriander powder – 1 tbsp
coconut oil – 3 tbsp
Mustard seeds – 1tsp
Dried chilli – 3 nos
Preparation
Heat a claypot, add coconut oil, once it heat well, add shallots, curry leaves, green chilly and salt, saute it well. Fry grated coconut in another pan, add masalas, then grind into fine paste. Add coconut paste and prawn to claypot, add more water, cook it well. Finally add tempered curry leaves and shallots to the curry.
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