Ingredients

• Prawns – 250 gms, peeled
• Ginger & garlic – 1 tbsp each, crushed
• Chili powder – 1/2 – 1 tbsp
• Turmeric powder – 1/2 tsp
• Coriander powder – 1/2 tbsp (optional, refer notes)
• Garam masala – 1/2 – 1 tsp (optional, refer notes)
• Kokum(kudam puli) – 2-3 small pieces soaked in water for around 10 minutes
• Thengakothu (tiny coconut pieces) – 1/4 cup (you can add more if you like)
• Onions – 2, sliced finely
• Small onion – 5, sliced thinly
• Salt
• Curry leaves
• Coconut oil

Directions

1. Wash and clean the prawns. Add half of the ginger & garlic, chili (half of it) & turmeric powder, kokum, thengakothu, salt & curry leaves. Mix well using your hands. Add water and cook till it is done, make sure that prawns are not over cooked. Drain the excess water.

2. Heat oil in a pan and add finely sliced small onion and fry till it becomes golden brown. Add remaining ginger & garlic, curry leaves & onion. Saute till the onion becomes light brown. Add the remaining chili powder, coriander powder & garam masala (if using) and fry till the raw smell goes and oil starts appearing. Add cooked prawns & salt (since prawns is already cooked with salt, adjust the salt for the gravy accordingly). Mix well and add 2-3 tbsp of water. Cook it till the water is dried and prawns are well coated with masala. I like the prawns to be roasted well, so I keep it for around 10-12minutes on low flame, by stirring it in between. Serve with rice or roti.

3. Notes: The original recipe does not use coriander powder & garam masala. Since I like it spicy, I added it. So you can use it as per your taste.

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