Prawns Coconut Milk Curry

Prawns Coconut Milk Curry Ingredients Prawns – 500 g, deveined and cleaned Coconut milk – extracted from ½ coconut Grated coconut – 2 tbsp Onion – ½, for grinding Garlic – 5–6 pods Byadagi red chillies – 6–8 Coriander seeds (Dhania) – 1 tbsp Peppercorns – 1 tsp Cumin seeds (Jeera) – 1 tsp Fenugreek seeds (Methi) – ¼ tsp Ajwain – ½ tsp Tamarind – ½ lemon-sized piece Potato – 1, optional Onion – 1, chopped Tomato – 1, chopped Oil – 2–3 tbsp Curry leaves – 1 sprig Coriander leaves – 1 tsp, optional Salt – as required Water – as required Method Prepare the Masala Heat 1 tsp oil in a kadai. Add the Byadagi red chillies and fry lightly. Remove and keep aside. In the same kadai, add ½ onion and garlic. Fry well until the onion turns slightly soft and aromatic. Add peppercorns, coriander seeds, cumin seeds, fenugreek seeds and ajwain. Fry well until aromatic. Switch off the flame and add the tamarind and grated coconut. Allow the mixture to cool slightly. Grind everything together with the fried Byadagi chillies, adding a little water, until you get a smooth paste. Prepare the Curry In the same kadai, heat the remaining oil and add curry leaves. Add the chopped onion and fry well until soft. Add the chopped tomato and potato, if using. Cook well until the tomato softens and the potato is partially cooked. Add the ground masala, salt and enough water to get your desired curry consistency. Bring the curry to a good boil and allow the masala to cook well. Add the cleaned prawns and cook for about 8–10 minutes, until the prawns are cooked through. Reduce the flame to low and add the coconut milk. Gently mix and allow it to come to a gentle boil. Avoid boiling vigorously after adding the coconut milk. Add coriander leaves if desired. Serve hot with steamed rice.