|Coconut||1 Cup (16 tbs), grated|
|Coriander seeds||1 Teaspoon|
|Dried kokum/Tamarind extract, 1/4th tea spoon||2|
Heat oil and fry coriander seeds. Grind with coconut and red chillies to a very smooth paste.
Heat oil and fry chopped onions till they turn slightly brownish. Add prawns and fry for some time(till the prawns become white in color, this enhances the taste of the curry).
Add the ground masala, green chilli(slitted) and kokum/tamarind(In the traditional recipe kokum is used, since I was not having that I used tamarind extract). Add salt and sufficient water. Cook until completely done.
Serve hot with rice.