Use a manchatti/earthen pot for that real authentic taste.
To roast and grind:-
- Grated coconut – 11/3 cups
- Shallots – 4 numbers, thinly sliced
- Dry red chillies – 4 numbers; split
- Pepper corns – 1 tsp.
- Fenugreek seeds/ Uluva – 1/4 tsp.
- Curryleaves – a few, torn
- Turmeric powder – 1/2 tsp.
- Coriander powder – 1 heaping tsp.
- Kashmiri chilly powder – 1 tsp. (heaping)
- Coconut oil – 1.5 tbsps
- Tamarind – a small lime sized ball (seeds removed)
- Prawns – 500 grams ( divided into half from the middle)
- Coconut oil – 2 tbsps.
- Mustard seeds – 1 tsp.
- Shallots – 3/4 cup, thinly sliced
- Drumstick– 1 number, cut into 3″ pieces
- Tomato – 1 big; quartered
- salt to taste
- Ginger – 1 tbsp, julienned
- Curry leaves – a few
- Water – 1 tea mug or 300ml.
- In a pan, roast the grated coconut along with the shallots, dry red chillies, pepper corns, fenugreek seeds adding 1.5 tbsps of coconut oil till dark brown in colour. Add the turmeric, coriander & red chilly powders & cook for another minute. Add the tamarind ball and mix. Let cool. Grind to a smooth paste adding little water while grinding.
- Heat 2 tbsps. of coconut oil in a manchatti. Add the mustard seeds and allow them to splutter. Add the ginger and cook for a minute.
- Stir in the sliced shallots, curry leaves, drumstick pieces and tomato pieces and cook on medium high heat for 2-3 minutes or till the shallots turn white in colour and tomatoes start to wilt.
- Add the ground coconut paste and 1 teamug of water. Bring the mixture to a rolling boil. Add the prawns and enough salt. Cover cook on low heat for 25 minutes or till oil floats on top.
- Serve hot with rice.