Prawns b 15 nobs (medium size)
Button Onion- 10, crushed
Ginger- 2 tbsp , crushed
Pepper powder- 1 tsp
Mustard powder- 1/2 tsp
Red chilly powder- 2 Tbsp
Turmeric powder- 1/2 tsp
Salt- To taste
Curry Leaves- 3,4 stems
Fish Tamarind- 2 pods, (From Kerala)
Coconut oil b 1/2 cup for cooking
Mustard seeds- 1 tsp
How to prepare prawns
Wash and devain the prawn and leave it under running water , so that the prawns gets clean . Take it out and marinate it with curd and keep it aside for 1/2 and hour, to get rid of the smell.
Crush the ,ginger and small onions together and keep aside. Mix together all the powders in water, from 4 to 8 and keep ready.
Prepare an earthen pot from kerala on to the fire and heat the mustard seeds and saute the ginger /button onion crushed.After 5 minutes add the powder ingredients diluted in water to the sauteb ingredients. Slow the fire to the minimum and let it sauteb until the colour changes to deep red and the oil separates from the masala.
Add the curry leaves
Add the prawns to the masala and mix well
Add the Tamarind pods too here and keep the fire to the lowest minimum
Let the water come out of the prawns and cook in the same. The 1/2 cup coconut oil and the water separated from the prawns is enough to get the right proportion of cooking.
Cover and increase the heat and let it cook for another 10 minutes.
Uncover and take the prawns out to a flat pan or tava to reduce the left over water and fry in the same oil, if need add a spoon full of coconut oil here.
Prawns is ready to eat, add more curry leaves for decor.
A Tip: Fish has its own flavour and if you add garlic,entire taste differs for a fish curry.Garlic is meat flavor.This is my own remedy and tip for a fish preparations.
A Tip: Washing fish must be done with utmost care, as they should be left under a running water in the vessel and let the water flow out and clear the residue and later must be marinated in fresh curd.The taste of fish curry depends to a certain level , how clean the fish is!