Ingredients Cup full of prawns
1/2 cup coconut (preferably shredded)
1 large onion (half chopped roughly, half chopped fine)
2-3 dried red chilies
2-3 black pepper corns
Small stick cinnamon
1/2 tsp tamarind pulp (you can find this in Indian or Asian stores)
1/2 tsp oil for roasting spices
3/4 chopped coriander leaves
Salt to taste
Fish stock OR water
Wash, shell, de-vein prawns. Clean them with water several times. Keep aside.
Take oil in a pan. Roast the roughly chopped onion. When onion starts browning, add shredded coconut.
(If using fresh coconut, add along with onion. If using dry coconut, add it a little later)
To the same, add the red chilies, pepper corns, cinnamon, cloves and roast for some more time.
Let the above mixture cool down. Then grind together with tamarind pulp, coriander leaves, salt and little water. Add water, little at a time, to make a smooth paste.
In another pan, take the remaining onion, finely chopped and sautee in the pan for few min.
Then add the prawns and fish stock or water. Add about 2 cups. As it cooks, you can add up more stock if required.
Cover and allow it to cook. The prawns turn white and tender as they get cooked.
Add the ground paste and let it simmer for 5 minutes.
Add water if necessary. Adjust salt.
Serve with bread or steamed rice.
I could barely manage to click a picture of the final dish. The aroma was so enticing. It reached the plates and tummies of my family in no time!