Prawn Curry

Ingredients

• 750 gms  small  peeled prawns
• 8 tbsp coconut cream
• 2 tsp tamarind concentrate
• 3 tbsp tomato puree
• 1 tsp  coriander seeds
• 5-6 fenugreek seeds
• 2 tsp cumin seeds
• 1 tsp mustard seeds
• 2 dried red chilies
• 5 cloves
• 1 tsp turmeric
• 3-4 tbsp vegetable oil
• 1 large thinly sliced onion
• ½ spoon garlic paste
• ½ spoon ginger paste
• 2 tbsp chopped fresh coriander leaves 
• salt
• 3 tbsp lemon juice

Method

• Mix turmeric powder, ginger paste, garlic paste, salt and lemon juice well and apply to the prawns, keep aside the prawns for 15 to 20 minutes for marinating.
• Grind the coconut cream along with cumin seeds, coriander seeds, fenugreek seeds to a paste.
  Prepare tamarind concentrate by adding 4 to 5 tbsp of water to it.
• Pour the oil into a large saucepan bring up to a high heat. Add the mustard seeds when they sizzle and crackle stir in the cloves and dried red chilies.
• Then add the chopped onions, gingler-garlic paste and reduce the heat to low and cook until the onion is browned. Add tomato puree and 1/2 cup water and let it simmer for few minutes till the onion becomes soft.
• Add the coconut paste, tamarind concentrate  and cook this  until the mixture bubbles.  Stir in the prawns and simmer for 10 minutes or until the prawns are pink and cooked through.
• Garnish with fresh coriander leaves and serve the prawn curry with naan or steamed rice.