Step-by-Step Instructions

1. 1.Heat Oil and Temper Spices

   Add coconut oil to a pan and heat it. Once hot, add 1/2 tsp mustard seeds and let them splutter. Then, add a pinch of fenugreek seeds and a few curry leaves, stirring briefly.

2. 2.Sauté Shallots and Coconut

   Add 20 sliced shallots to the pan and stir until they begin to soften. Add salt to taste and mix well. Next, add 1/4 cup sliced coconut and continue to sauté until the shallots turn light golden brown.

3. 3.Add Aromatics and Turmeric

   Add 2 pieces of sliced chilli and mix. Then, add 1/4 tsp turmeric powder and mix until well combined. Incorporate 15 cloves of sliced garlic and 1/2 piece of crushed ginger, sautéing until aromatic and the shallots are golden brown.

4. 4.Cook Dry Spices and Tomatoes

   Add 2 tsp Kashmiri chilli powder, 1 tbsp coriander powder, 1 tsp pepper powder, and a pinch of cumin powder. Mix thoroughly and cook the spices for 1-2 minutes until their raw smell disappears and the oil starts to separate. Add 2 small chopped tomatoes and mix, cooking until the tomatoes soften and break down, forming a thick gravy base.

5. 5.Add Tamarind and Water

   Add 1/2 piece of Malabar tamarind (kudam puli) to the gravy and mix. Pour in 1 cup of hot water and stir to combine all ingredients. Bring the gravy to a boil.

6. 6.Cook Prawns

   Add the prawns to the boiling gravy and stir gently to coat them. Cover the pan and cook for 5-7 minutes until the prawns are cooked through and the gravy has thickened to your desired consistency.

7. 7.Finish and Serve

   Drizzle a little more coconut oil over the top for added flavor and aroma (optional). Serve the Prawns Roast hot with rice.