Recipe Notes
- Heat coconut oil in a pan, Start with mustard seeds, curry leaves, green chilli slit.
- Add the sliced shallot onions and sauté them well.
- Now add the ginger garlic paste and cook it well.
- At this stage add the red chilli paste, coriander powder, turmeric powder and aromat masala.
- Now add the coconut milk and let the gravy simmer.
- Once the flavours come together add the prawns. Check for salt.
- Now add the tamarind/ kokum water and let it simmer. Finish with fresh coriander.
- Serve with an appam or a dosa.
- Tips- For making chilli paste, deseed the Kashmiri chillies and boil them in water. Once they get soften, strain it from water and grind to a smooth paste. You can the paste it some oil or use without cooking as well.