I usually make this masala for stuffed tandoori pomfret and it tastes awesome and believe me, prawns curry is just as good!!
The recipe is fairly simple and ingredients are commonly available on any given day in your kitchen. Well I pull it off on weekdays after returning from work, so you see, its a piece of cake!
250 gms Prawns
1 tsp tamarind pulp
[For preparing tamarind pulp, remove seeds and dip tamarind in warm water, stuff the tamarind as much as possible, to avoid watery pulp. Put it in a mixer and grind till it reduces to pulp. For storing for future use, add a pinch of salt to the pulp and store in a dry air tight container in fridge]
1/2 cup grated coconut
1/2 cup finely chopped fresh coriander
2 onions finely chopped
2 tsp finely chopped garlic
1 tsp finely chopped ginger
3 green chillies finely chopped
2 tsp Kashmiri lal mirch powder [Love this chilli powder, moderate hot, good color!]
Pinch of turmeric
Salt to taste
Heat oil in a kadhai, simmer the flame and add onions and green chilli. Cook till onions turn transparent and add ginger and garlic pieces. Increase the flame to medium and fry till garlic turns little brown.
Add grated coconut and simmer the flame. Cover the kadhai and cook for 5 more minutes.
Add turmeric, tamarind pulp, lal mirch, salt and mix well. Add prawns and mix well. Simmer the flame and cover and cook for another 10 minutes.
Easy juicy Prawns curry ready to serve! Sprinkle some coriander at the time of serving.