Kerala Prawns tomato curry

• Shrimp / Prawns– about 2 lbs
• Coconut Oil – 1 tbsp
• Black mustard seeds – 1/2 tsp
• Curry leaves – 9-10
• Tomatoes – 3
• Salt – to taste
• Turmeric powder – 1/2 tsp
• Cayenne / Red Chilli Powder – 1 to 2 tsp
• Garam Masala powder – 1 tbsp
• Chopped Cilantro – a handful, for garnish

TO BE ROASTED AND GROUND TO A PASTE:

• Shredded coconut – 1/4 cup
• Red Pearl Onions, peeled – 1 cup
• Dried Red Chillies – 4
• Garlic cloves – 4
• Ginger – 1 tsp, when chopped

HOW TO PREPARE

• Dry roast the ingredients to “roast and grind” over medium heat, till the coconut turns medium brown in colour.
• Keep stirring so as to get all parts of all ingredients equally roasted. Transfer to a plate and let it cool.
• Grind to a fine paste, adding water as needed, in a mixer/blender/food processor.
• Heat the oil in a wide bottomed pan. Add the mustard seeds and let them splutter. Add the curry leaves. Pour the ground paste to it.
• Add the turmeric, cayenne,garam masala and salt and sauté well.
• Grind the tomatoes in a food processor until almost smooth and add to the pan.
• Let it cook for a while, till the tomato thickens and the sauce looks like it’s all mixed well together.
• Now add the shrimp and reduce heat to medium-low. Give it a good stir. Let it cook for just a couple of minutes till the shrimp is cooked.
• Remove from heat and add the chopped cilantro as garnish.