Ingredients:
Headless raw prawns – 550 gms
Coconut or white wine vinegar – 2 tbsp
Turmeric powder – 1 tsp
Black peppercorns – 1 tsp
Coriander seeds – 1 tbsp
Cumin seeds – 1 tsp
White poppy seeds or ground almonds – 2 tbsp
Groundnut oil – 4 tbsp
Onion – 1, thinly sliced
Garlic – 3 cloves, cut in slivers
Ginger – 1 inch piece, finely chopped
Coconut milk – 2 cups
Tamarind water – 4 tbsp
Green chillies – 3 to 5, seeded and cut in thin shreds
Corinader leaves – 2 tbsp, chopped
Vinegar – 2 tbsp
Water – 1 1/2 cups
Salt – 1 tsp
Method:
1. Marinate the peeled and cleaned prawns with 1/2 tsp of salt and vinegar for 5 minutes.
2. Make a fine powder of ground turmeric, peppercorns, coriander seeds, cumin seeds and white poppy seeds/almonds.
3. Fry the onion, garlic and ginger in hot oil for 5 minutes or till the onion get golden brown. Add the ground spices and fry for another 2 minutes.
4. Add the coconut milk, tamarind water, three quarters of the chillies and 1/2 tsp of salt. Cook the entire mixture for 5 minutes.
5. Add the prawns and simmer for about 3-4 minutes.
6. At the end add the remainng sliced chillies and coriander.
7. Serve with basmati rice.
