Prawn Masala Curry

INGREDIENTS

500g prawns (cleaned and deveined)
2 tbsp oil (preferably coconut oil)
1 large onion (finely chopped)
2 tomatoes (chopped)
1 tbsp ginger-garlic paste
2-3 green chilies (slit lengthwise)
1 tsp red chili powder
1/2 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala
1 tbsp tamarind paste (or juice of 1 small lemon)
1/2 cup fresh coconut (grated)
1/2 tsp mustard seeds
1 sprig curry leaves
1/4 tsp sugar (optional)
Salt to taste
Fresh coriander leaves (for garnish)

Recipe

Step 1: Prepare the Coconut Paste: - Grind the grated coconut into a smooth paste with a little water. Set it aside.
Step 2: Temper the Spices: - Heat coconut oil in a pan, and add mustard seeds.; - Once they splutter, add curry leaves and sauté for a few seconds.
Step 3: Cook the Onions and Tomatoes: - Add the chopped onions to the pan and sauté them until golden brown.; - Add the chopped tomatoes and cook them until they soften and become mushy.
Step 4: Add Ginger-Garlic and Green Chilies: - Add ginger-garlic paste and slit green chilies, cooking them until fragrant.
Step 5: Add Dry Spices: - Add red chili powder, turmeric powder, coriander powder, cumin powder, and garam masala.; - Stir and cook for a minute.
Step 6: Add the Coconut Paste: - Add the ground coconut paste and mix well.; - Let it cook for 2-3 minutes until the oil begins to separate from the masala.
Step 7: Add Tamarind Paste and Water: - Add tamarind paste and a cup of water to the curry. Stir to combine.
Step 8: Cook the Prawns: - Add the prawns to the curry and cook for 4-5 minutes until they turn pink and are cooked through.; - Be careful not to overcook the prawns.
Step 9: Adjust Consistency: - If the curry is too thick, add more water to reach your desired consistency.; - Add salt to taste and stir well.
Step 10: Garnish and Serve: - Garnish with fresh coriander leaves and a pinch of sugar (if desired) for balance.; - Serve this rich Mangalorean Prawn Curry with steamed rice or neer dosa for a complete meal.