A wide variety of small crustaceans, tiny relatives of the lobster, are known as prawns. Prawns are normally translucent when raw but get their distinctive pink or red colour on being cooked. one word of caution – if buying unpeeled prawns, smell for freshness and look for bright, shiny shells that have some spring left in them. So here is the recipe:
- Prawns (medium) dried 1 cup
- Scraped coconut 2 tablespoons
- Ginger roughly chopped 1 inch
- Green chillies 4-5
- Garlic cloves 6-7
- Tamarind pieces 4-5
- Carom seeds (ajwain) 1 teaspoon
- Salt to taste
- Red chilli powder 1 teaspoon
- Coconut oil 1 tablespoon
- Dry roast some carom seeds, garlic, ginger and green chillies in a non-stick pan till fragrant.
- Add salt and grind with a mortar pestle till coarse.
- Dry roast prawns in the same pan for a minute.
- Add some coconut oil and roast for a minute.
- Soak tamarind in some water in a small bowl. Add this to the mortar and continue to grind with pestle.
- Add roasted dried prawns to the mortar and mix well. Adjust salt and some water. Mix well.
- Add coconut and mix well.
- Garnish with coconut and green chilli.
- Serve as required.