Ingredients & portions For Masala: Roast and grind: ½ tsp black mustard seeds 1 tsp black peppercorns ½ tsp fennel seeds ½ tsp fenugreek seeds ½ tbsp coriander seeds ¼ tsp cumin seeds 3-4 dry red chillies 1 medium onion, quartered 3 – 4 garlic cloves ½ tbsp sunflower oil For Gravy: 250 gms medium prawns ½ tsp turmeric ½ tsp red chilli powder 2 tsp salt, adjust according to taste 1 tbsp tamarind pulp 200ml coconut milk 2 tbsp sunflower oil Freshly ground paste

1. Clean the prawns and marinate them in turmeric, red chilli powder and salt. Keep aside. 2. Heat oil in a pan & add the whole spices and sauté for a min. When the aromatics are fragrant, add the onions and garlic cloves. Let it cook till the onion & garlic are slightly seared on the outside. Let it cool and blend into a smooth paste. 3. Now, heat oil in a thick bottomed pan. Add the ground paste and sauté for 5 mins. Then add the prawns and cook for a minute. 4. Add coconut milk, salt and water as required. Let it simmer for 5 mins. 5. Finally, add the tamarind pulp and mix well. Simmer for another 2 mins and remove from flame. 6. Serve hot with some steamed rice or neer dosa.