Instructions

1. Add oil to a flat bottomed vessel and once it is hot, add sliced onions and sauté for 3-4 minutes and add ginger garlic paste and chopped tomatoes.
2. Add turmeric powder, grated coconut, chilli powder and coriander powder and fry for 2 minutes.
3. Blend the above to a fine paste using required amount of water.
4. Add oil to the pan and once hot, add mustard seeds, fenugreek seeds, red chilli, black gram and curry leaves.
5. Once the mustard seeds crackle add the masala paste and cook on low heat for 10 minutes.
6. Add tamarind juice and 1 cup of water and cook till the gravy thickens.
7. Add prawns and cook for 5-10 minutes on low heat with the lid on.
8. Garnish with coriander leaves and crushed pepper.