1 cup shelled prawns, cleaned deveined and slightly salted
2 1/2 cups milk extracted from 1 grated coconut, or half a coconut ground to a paste
1 tsp coriander powder
2 t fresh grated ginger
2 tsps Kashmiri chilli powder
6 cloves garlic, ground
1 medium onion, finely sliced.2 green chillies, slit and deseeded
Salt to taste
Tamarind the size of a walnut, soaked in 1/2 cup of water.
- Put all ingredients except prawns and tamarind water into a pan with 2 cups water. Mix well.
- Bring to a boil, reduce heat and simmer till onions turn soft. Stir occasionally.
- Squeeze tamarind and strain into pan. Stir in prawns. Adjust seasoning.
- Remove from heat as soon as prawns curl up.
Note: In season, sliced raw mango is added instead of tamarind for an extra tart curry.