Prawns - Mushroom / Chemmeen - Koon Theeyal

Ingredients:

250 gm prawns / chemmeen, cleaned

150 gm mushrooms, sliced

gooseberry sized tamarind

1 tomato, chopped

15 + 4 shallots

4 green chillies, slit

1/2 tsp ginger-garlic paste

1 sprig curry leaves

2 garlic cloves

small piece ginger

1 cup grated coconut

1/2 tsp cumin seeds

1 tsp kashmiri chilli powder

1 tsp coriander powder

1/2 tsp + 1/4 tsp turmeric powder

1/2 tsp pepper powder

a pinch of fenugreek powder

salt to taste

1/2 tsp mustard seeds

2 tbsp + 1 tsp coconut oil

Preparation:

1. Soak tamarind in hot water, extract its juice and keep it aside.
2. Heat 1 tsp oil in a pan and roast grated coconut till brown.
3. Add garlic, 4 shallots and ginger and roast well.
4. Add cumin seeds, chilli powder, coriander powder, 1/2 tsp turmeric powder and pepper powder and mix well.
5. Switch off the flame and allow it to cool. Then powder / grind it adding little water and keep it aside.
6. Heat 2 tbsp oil in a pan / clay pot and splutter mustard seeds.
7. Add 15 sliced shallots, green chillies, ginger-garlic paste and curry leaves and saute well.
8. Add chopped tomato and salt and saute well. Add 1/4 tsp turmeric powder and mix well.
9. Then add cleaned prawns and sliced mushrooms and mix well and cook adding 1 cup of water.
10. When prawns and mushrooms are cooked, add ground paste, tamarind water and fenugreek powder and mix well.
11. Adjust the salt and water and cook on medium flame for 5-6 minutes until the gravy thickens. Serve with rice...