2 tbsp oil
2 medium onion,
1 small tomato
5 cloves chopped garlic
1 inch ginger chopped
4-5 whole red chilies
3 tbsp desiccated coconut
8-10 curry leaves
1 tsp cumin powder
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tbsp coriander powder
salt to taste
1 cup thin coconut milk
3/4 cup thick coconut milk
1 tsp tamarind pulp
3/4 tsp sugar
2 green chillies
4 tbsp oil
Remove the shells and devein the prawns, wash with clean water and keep it aside in colander.
Slice 1 1/2 onion into slice and finely chop the remaining half.
Break the dry red chilies and try to remove all seeds, roughly chop garlic and ginger and keep it aside.
Pour 2 tbsp oil into a wok or large pan, and let it heat over a medium heat. Put in the sliced onion, ginger and garlic. Let it brown for 3-4 minutes.
When onion turns pink add dry red chilies and let it sauté for another two minutes. Now add desiccated coconut and with in 2-3 minutes the coconut will change colour. Immediately remove the roasted masala from the wok and let it cool before making into smooth paste.
In same wok add remaining 2 tbsp of oil, when hot add cumin seeds, curry leaves and finely chopped onion and let it turn light brown, meanwhile in a small bowl mix all the dry spices with 1/4 of cup.
When onion turn brown add the dry spices which we have mixed with water and let it cook for 3-4 minutes over low flame, taking care it doesn’t burn.
When the oil starts to separate add the masala paste we prepared before and chopped tomato mix it well. Let it cook for 2-3 minutes.
Add prawns, sugar and salt to the cooked masala and stir so that prawns are well coated.
Add thin coconut milk and bring it to boil reduce the the flame then add tamarind pulp and let it cook until prawns are 80% cooked
Pour in the thick coconut milk and bring to a boil, then reduce the heat to a simmer and let it cook until the curry slightly thicken and prawns cooked.
Serve hot along with steaming rice.