20 – medium sized prawns, peeled and deveined
1 – medium sized onion, chopped
2 cups – grated Coconut
8-10 – whole black pepper
1 tbsp – Coriander seeds
1 tsp – Cumin seeds
5 – whole Red Chillies
1 tsp – Turmeric powder
A marble sized ball of Tamarind
1 – medium sized raw mango, diced
Salt to taste
Oil, as required
Water, as required
Apply salt on the prawns and set aside.
Do not throw away the prawn heads as they add in more flavors to a dish.
Soak the tamarind in water for about 10 minutes and take out the pulp.
Grind together red chilies, coriander, cumin, turmeric, black pepper and coconut with the tamarind pulp to a fine paste.
Heat oil in a non-stick skillet, add onions and fry; once the onions turn translucent, add the spice paste and cook for another 2 minutes.
Then add the raw mango slices, add water and salt as required and bring to a boil on medium heat.
Cook for 5 minutes, add the prawns and the prawn heads and cook till they are fully cooked.
Serve hot with rice.
(The recipe has been shared by Corporate Chef Gurdeep Chaudhary, Basil Tree Restaurants)