Ingredients

• 15 to 20 King prawns deveined and shelled (fresh or frozen)
• Pinch of turmeric to marinate the prawns if using fresh prawns
• 1 tbsp coconut oil, ghee or sunflower oil
• 8 to 10 curry leaves
• 1/2 tsp Mustard seeds
• Tamarind paste (two inches of fresh tamarind mixed with 4 tbsp of hot water, squeeze the tamarind and make a paste)

For the dry masala:

• 6 to 7 Dried Kashmiri red chilli
• 1 tbsp Coriander seeds
• 1/2 tsp Peppercorns
• A pinch of Fenugreek seeds (not more)
• 1/4 tsp Cumin seeds
• 1/2 an inch Cinnamon stick
• 2 Cloves

For pulsing - grind separately:

• 3 Garlic cloves
• 1 small onion
• 1/2 cup freshly grated coconut

Tools

• Multipro Excel Food Processor

Method

1. Heat a nonstick pan to medium heat and dry roast (without oil) the spices under Dry masala, roast for a few minutes until the spices are aromatic. Don't burn them.
2. Using the small glass jar attachment on your Kenwood Compact Multipro Food Processor grind the ingredients under dry masala. Set aside.
3. In the same jar lightly pulse the ingredients under Grind separately. Set aside.
4. Heat coconut oil or ghee on medium heat in a nonstick pan, add the mustard seeds and let it splatter, then add the curry leaves.
5. Now add the ground dry masala and sauté for a few minutes until aromatic, for a minute or two. Add the rest of the ground masala, coconut, garlic and onion, make sure not to burn it.
6. Now add the prawns, if using frozen add directly and don't add extra water. If
   using fresh then add about 1/4 cup of water, cover the lid and let it simmer down for 5 mins in low heat. Add salt as per taste and a few teaspoons of the tamarind paste. You can adjust the tamarind paste according to your taste. (Do not add all at once).
7. Once the gravy looks thick and water has almost evaporated remove it from the heat. Serve with boiled rice or Neer Dosa Enjoy!

Chef's Notes:

1. Note - You can adjust the red chillies as per your tolerance of heat