Fresh prawns 500 Gms
Tomatoes 1 medium
Onions 1 large
Green chillies 2
Fennel seeds 1 teaspoon
Curry leaves 8
Roasted curry powder 2 tablespoons
Milk 2 cups (Coconut milk is best)
Salt to taste
Oil 2 tablespoons
Tamarind Paste 1./2 teaspoon
Remove head, Shell, clean and wash prawns and set aside.
Slice tomatoes and dice onions, cut green chillies.
Dry roast fennel seeds, and when turned golden add oil and fry the onions until golden, add curry leaves and green chillies and temper.
Add the tomato pieces, curry powder and 1 cup water and bring to boil in low heat until tomatoes become soft.
Dissolve the tamarind paste in warm water and add this.
Add the prawns and milk and heat in low fire until the milk boils.
Now simmer on low heat until prawns are cooked and the gravy has thickened.
Remove from fire and rest for few minutes before serving.
If you save the head and shells of the prawns, wash and boil these in water and sieve the water off and save. Use this stock instead of water to cook the tomatoes.
Serve with: rice, string hoppers or pittu