Instructions

1. Clean, devein, wash and pat dry the prawns. Place them in a plate or a bowl and marinate with ¼ Tsp turmeric and a pinch of salt. Marinate for 5 -7 mins.
2. Take all the ingredients under ‘Grind Together’ in a grinder jar and grind them to a slightly course powder. Set aside.
3. Over medium flame in a deep bottom pan heat the gingelly/sesame oil. Once hot add the chopped onions, stir for a bit till translucent.
4. Lower the heat to a medium-low before adding the powdered ground masala mix. Stir the onion and masala powder frequently and saute for 2- 3mins or until the onions have caramelized and the ground masala sizzle to release aromas.
5. Next add the chopped tomatoes, ginger paste, garlic paste, curry leaves and salt. Cook for another 3 mins until soft and mushy.
6. Add the prawn, the spice powders as of red chilli powder, kashmiri red chilli powder, turmeric powder, coriander powder. Stir, combine and mix well all together.
7. Pour 1 cup of water. Bring to boil, cover and cook for 5 -7 mins. The curry should by now turn smooth and semi-thick.
8. Now remove the cover and cook over medium-high flame till the curry thickens considerably and oil is released from the sides .
9. Check for salt and spices before removing from the heat. Serve hot along with appams, dosas, rice, roti and other Indian breads.