10 December 2012,03:54 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Roast dry chillies, coriander, pepper, fenugreek and mustard in ½ teaspoon of coconut oil over low heat and grind with turmeric to a fine paste.
  • Fry mustard in 2 dessert spoon coconut oil and as it splutters add red onion. Saute and add the ground paste and brown over low heat.
  • Add curry leaves and little water. When it boils add tamarind, prawn, coconut pieces, ginger and garlic, cook till it is well done and the gravy is medium thick. Add salt to taste. 


  • 250 grams Small prawns or shrimps 
  • ½ teaspoon Coconut oil 
  • 12 Dry chillies 
  • 10 grams Coriander 
  • 10 -12 Pepper 
  • ⅛ teaspoon Fenugreek 
  • 1 teaspoon Mustard 
  • 1 small piece Turmeric 
  • 30 ml Coconut oil 
  • ⅛ teaspoon Mustard 
  • 15 grams Red onions sliced long 
  • A few Curry leaves 
  • 50 ml Coconut cut into small thin pieces 
  • Tamarind soaked in water and cut into pieces to taste (kudampuli) 
  • ½ teaspoon Ginger sliced thin and long 
  • ½ teaspoon Garlic slices

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