2piecesof kokum soaked in a little water or 1/2 tbsp tamarind pulp
salt
1tbspvegetable or coconut oil
4-5curry leaves
1tspblack mustard seeds
Instructions
In a spice grinder, make a smooth paste with the fresh coconut,peppercorns, turmeric, coriander and chilly powders using a little water as required.
Heat oil in a pan till hot and throw in the mustard seed and curry leaves. Reduce the heat to low and add the shallots, garlic and ginger and sauté till translucent, for about a minute.
Now add the coconut paste and green chillies and fry for 2-3 minutes before adding a cup of water to get a thick gravy. Cover and simmer for 5 minutes on low heat.
Finally, add the prawns and salt and cook covered for no more than 10-12 minutes till the prawns are done but succulent. Serve with plain steamed rice.