1 tablespoon coconut oil
salt to taste
500 grams of prawns (tiger prawns)
1 cup coconut milk
2 teaspoon fennel seeds
1 teaspoon red chilli powder (optional)
1 teaspoon turmeric powder
3-4 green chilli (optional)
1 sprig of curry leaves
1/2 cup coriander leaves
1 teaspoon tamarind paste
7 cloves garlic
1 medium onion
1 tablespoon coriander powder
1 teaspoon black pepper powder
1/2 inch ginger
1 teaspoon mustard seeds
Start by making a paste of fennel seeds, pepper, ginger, and garlic by adding a little water.
Heat a Kadai and add oil. Once hot, splutter mustard seeds.
Add the above paste and saute till the raw smell leaves.
Add curry leaves, green chili, and chopped onions. Saute till onions turn translucent.
Add in chopped tomatoes and cook till tomatoes turn mushy.
Add in tamarind paste. Add coriander powder and chili powder and mix for a minute.
Add half of the coconut milk. Add salt and bring it to a boil.
Add cleaned and deveined prawns. Cook for 4-5 minutes.
Now add the rest of the coconut milk and mix well.
Cook for another 2-3 minutes, and turn off the flame.
Garnish with finely chopped coriander leaves.