Mangalorean Prawn Curry (Sungta Ambat)

Ingredients

• 8 kashmiri red chillies, whole
• 3 spicy red chillies, whole
• 2 tablespoons coriander seeds, dhania
• ¼ teaspoon mustard seeds, rai
• 1 teaspoon cumin seeds, jeera
• ¼ teaspoon fenugreek seeds, methi
• ¼ teaspoon carom seeds, ajwain
• ¼ teaspoon black pepper corns, kali mirch
• ½ kg medium prawns, 500 grams, cleaned and deveined
• ½ teaspoon turmeric powder, divided
• 1 teaspoon salt, divided
• 1 cup grated fresh coconut, refer note 1
• ¼ cup onions roughly chopped
• 7 – 8 garlic cloves
• ½ tablespoon tamarind
• 3 cups water, divided
• 1 teaspoon coconut oil
• ½ cup sliced onions
• 1 green chilli, slit
• 15 curry leaves

Steps

1. Marinate prawns with ¼ teaspoon salt & ¼ teaspoon turmeric powder and set aside for 1 minute.
2. Dry roast red chillies & whole spices for 3-4 minutes till they are lightly roasted and aromatic. Transfer to a plate and allow it to cool.
3. Once cooled, transfer the roasted red chillies, spices, grated coconut, onions, garlic, remaining ¼ teaspoon turmeric powder, tamarind and 1 cup of water to the mixer and grind to a thick smooth paste.
4. Add the ground paste to a kadai or pan, add a cup of water to the mixer to wash out all the masalas & add to the kadai. Dilute with another cup of water.
5. Heat the kadai on medium heat, add the remaining ¾ teaspoon of salt and boil the curry for 5 minutes.
6. Add prawns, mix and cook for 4-5 minutes till they are cooked, but not overcooked as they turn chewy. (Refer note 6)
7. For tempering, heat oil in a pan, add onions, green chilli, curry leaves and fry until onions turn light golden.
8. Add tempering to the curry, boil for 2 minutes and serve.