Kerala Chemmeen Curry

INGREDIENTS

500g prawns (peeled and deveined)
1 large onion (sliced thinly)
2 tomatoes (chopped)
2 tbsp ginger-garlic paste
2-3 green chilies (slit lengthwise)
1/2 tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
1/2 tsp fennel seeds
1/2 tsp mustard seeds
1/2 cup coconut milk
1/4 cup grated fresh coconut
1 sprig curry leaves
1 tbsp tamarind paste (or fresh tamarind soaked in water)
2 tbsp coconut oil
Salt to taste
Fresh coriander leaves (for garnish)

Recipe

Step 1: Prepare the Prawns: - Clean and devein the prawns. Marinate them with a pinch of turmeric and salt for 10-15 minutes.
Step 2: Temper the Spices: - Heat coconut oil in a deep pan. Add mustard seeds, fennel seeds, and curry leaves.; - Let them splutter for a few seconds.
Step 3: Cook the Onions and Tomatoes: - Add sliced onions to the pan and sauté until golden brown.; - Add ginger-garlic paste and green chilies, and cook for 2-3 minutes until the raw smell disappears.; - Add chopped tomatoes and cook for 5 minutes until they soften and release their juices.
Step 4: Add the Spices: - Add turmeric powder, red chili powder, and coriander powder.; - Stir well and cook for 2-3 minutes until the oil separates from the masala.
Step 5: Add Coconut and Tamarind: - Add grated fresh coconut and tamarind paste to the pan. Stir to combine and cook for 2-3 minutes.
Step 6: Add the Prawns: - Add the marinated prawns to the pan and cook for 5-7 minutes until they turn pink and are partially cooked.
Step 7: Add Coconut Milk: - Pour in coconut milk, stir, and bring the curry to a simmer.; - Let it cook for another 5-10 minutes, allowing the prawns to cook through and the flavors to blend.
Step 8: Final Seasoning: - Taste and adjust the salt as needed.; - If the curry is too thick, you can add a little water to adjust the consistency.
Step 9: Garnish and Serve: - Garnish the Kerala Chemmeen Curry with fresh coriander leaves.; - Serve the curry with steamed rice or appam for a delicious meal.