Ingredients:

1/2 kg prawns / chemmeen, cleaned

1 cup grated coconut

2 tsp kashmiri chilli powder

1 tsp red chilli powder

1/4 tsp turmeric powder

small lemon sized tamarind, soaked in little water

4 shallots, crushed

small piece ginger

1 green chilli

2 sprig curry leaves

salt to taste

2 tsp coconut oil

1/4 tsp fenugreek seeds

5 shallots, sliced

Preparation:

1. In a blender, add grated coconut, kashmiri chilli powder, red chilli powder and turmeric powder and pulse it for 3-4 times. Then grind it adding enough water till smooth paste.
2. Transfer this ground paste to the clay pot / manchatti and add soaked tamarind water and mix well.
3. Add crushed 4 shallots, ginger, green chilli, curry leaves, salt and 1 cup of water and mix well.
4. Add cleaned prawns and cook at medium flame for 10 minutes.
5. Heat coconut oil in a small pan and add fenugreek seeds, 5 sliced shallots and curry leaves and fry till brown.
6. Add this seasoning to curry and mix well. Serve with rice, pathiri, puttu etc....