You will need
- 1 cup peeled and de-veined prawns
- 1 cup grated fresh coconut
- 1 tsp cumminseeds
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 5-6 green chilies slit
- 1 inch piece of ginger chopped finely
- 1 small onion sliced fine
- 1 sprig of sweet neem leaves or curry leaves (kadi patta)
- 1 lime sized ball of tamarind
- Salt to taste
- Grind together the grated coconut, cumminseeds, turmeric powder, chili powder and salt until it becomes a fine paste.
- Soak the tamarind in warm water and extract the pulp.
- Take a pot (I use an earthenware pot) and put the ground ingredients into it.
- Add the tamarind paste, the slit green chilies, the sliced onions, the curry leaves and the chopped ginger and mix thoroughly.
- Add two cups of water, put the pot on the fire and let it come to a boil.
- Simmer for ten minutes or until the onions and green chilies turn soft.
- Now add the prawns and boil for a minute longer or until the prawns turn pink. The gravy should be thick and flowing.
- Serve with soft boiled rice.
Usually a tablespoon of coconut oil is poured over the top of the prepared dish, I avoid doing this both because of the unusual, sometimes repugnant taste of the coconut oil as also to make this dish completely oil free. Please note that the same recipe may be used to make fish curry. Slip in slices of fish (kingfish, pomfret, mackerel, sardines or any other sea fish) instead of prawns and simmer for five minutes.