1. 250 Gms Prawns
2. 3 Tbsp Coconut Milk
3. 1 Cup Fresh Grated coconut
4. 1 Onion
5. 1 Tbsp Coriander seeds
6. 3 to 4 Kashmiri Chilies
7. 4 Cloves Garlic
8. 1 tomato
9. 5 Kokum Petals
10. 1 Tsp Turmeric Powder
11. 1 Tbsp Oil for cooking
12. Salt to taste
13. 1 to 2 tsp malvani masala or garam masala
Clean and de vein prawns. Marinate with 1 tsp turmeric and 1 tsp salt. Refrigerate for minimum 2 hours.
Soak red chilies in warm water
In a pan, add half tsp oil. Once the oil is hot add chopped onion, when it turns slight pinkish in colour add about 2 pieces of garlic thinly chopped or crushed. Then add fresh grated coconut and sautÃ© for about 30 seconds and then add the coriander seeds. Saute it continuously for a minute to avoid burning.
Stir the mixture only to remove the rawness of the ingredients. You donâ€™t need to sautÃ© it till it gets brown for this curry.
Remove from heat and set aside to cool.
Now put this mixture in a blender/mixer along with the soaked chilies and one tomato and make a smooth paste. You may use a little water to blend smoothly
In a wok or kadhai heat oil, when hot add remaining crushed garlic and one finely chopped onion. Cook till it turns pink and now add the blended masala
On low heat let the masala cook for 5 minutes. Once the masala is cooked add in the prawns and the malvani or garam masala and let it cook.
Add coconut milk and cook for 5 minutes on medium heat. Keep stirring. Finally add kokum petals and let it cook for a minute. You can also soak the kokum petals in advance.
Garnish with fresh cilantro and enjoy with hot rice, chapati or bhakri.