30 mins

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400g prawns, cleaned and deveined

3 tablespoons coconut oil or any other cooking oil

15-20 curry leaves

1 cup finely chopped onions

2-3 dry red chilies broken

2-3 green chilies slit into half

2 teaspoons ginger garlic paste

½ cup finely chopped tomatoes

2 teaspoons coriander powder

½ teaspoon turmeric powder

1 teaspoon chilli powder

¼ teaspoon ground black pepper

1 teaspoon salt or to taste

1 tablespoon tamarind paste (pulp)

1 cup coconut milk

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1. Heat coconut oil in a pan over medium-high heat. Once the oil is hot, add curry leaves and onions and cook until onions turn translucent (6-8 minutes), stirring frequently.

2. Add dry red chilies and green chilies. Cook for a minute.

3. Now add ginger garlic paste and cook until the raw smell is gone (2-3 minutes).

4. Add tomatoes and ½ cup water. Cook for 2-3 minutes.

5. Note: If you prefer a creamy curry, you can blend the ingredients at this stage to create a fine paste. Return the paste to the pan and follow the rest of the recipe.

6. Add coriander powder, turmeric powder, chili powder, black pepper powder, and salt. Cook for 10-15 seconds.

7. Now add ½ cup of water and tamarind paste and cook for 3-4 minutes, stirring occasionally.

8. Add coconut milk and bring the curry to a boil. Reduce the heat to low and cook for 2-3 minutes.

9. Add prawns and cook for another 4-5 minutes.

10. You can add ½ teaspoon brown sugar to balance the spicy and tangy taste of the curry, but it is totally optional.

11. Check for salt and add more if needed.

12. Garnish with chopped coriander and serve hot with naan or rice.