A tasty main curry, made of dry roasted coconut paste. Goes well as a main curry with rice / neer dosa / appam / idiyappam...
250 g prawns
½ teaspoon turmeric powder
½ teaspoon salt
Wash, clean and devein prawns. Drain out water thoroughly. In a wide bowl, marinate prawns with turmeric powder and salt. Cover and keep aside for half an hour.
1 tablespoon cooking oil
10 small onions / shallots / sambar onions, sliced
1 teaspoon thick tamarind paste or 1 well ripe tomato , finely chopped
1/2 cup (100 ml) water
2 - 3 teaspoon gashi paste (dry roasted coconut paste)
1/2 teaspoon salt ( or to taste )
For Gashi paste/ Coconut Paste:
1/2 coconut, grated
8 - 10 whole red chillies
1 tablespoon coriander seeds
1/2 teaspoon turmeric powder
Heat a heavy bottomed kadai and dry roast all the ingredients on a low heat till golden color / fragrant for 20 - 25 minutes.
Grind gashi masala ingredients in a mixer without adding water. Grind till the oil leaves from the sides of the jar. It should be a very fine paste (or sprinkle very little water if required). Store in an airtight / Tupperware container for further use or store in refrigerator.
Heat oil in a non stick pan / kadai. Fry sliced small onions till pink color and fragrant. Add tamarind paste or chopped tomatoes and 2 – 3 teaspoon thick gashi paste, and gently stir well for 2 – 3 minutes.
Add 100 ml water and salt to taste. Mix all the ingredients well. Cover with a tight lid and cook on a medium to low heat for 10 – 12 minutes or until the gravy thickens.
At this stage, add marinated prawns and cook again for another 5 minutes until prawns well cooked / pink color / prawns will cook very fast. Serve as a main curry with rice.