Fried Prawns in Coconut Milk Gravy

My kitchen is filled with this enticing aroma of freshly pounded spices, that i sprinkle into the pan of fried prawns and coconut milk. It's a winning combination of ingredients, that is flavorful and delicious.

Ingredients

To marinate

55 to 60 counts - Prawns,deshelled

1 tsp - Turmeric powder

Salt to taste

For the gravy

1/4 tsp - Cumin seeds

1/2 cup - Shallots / small onion

2 - Tomatoes, pureed

2 - Green chili, slit in center

1/2 '' piece - Ginger, finely sliced

1/2 tsp - Red chili powder

1/2 tsp - Coriander powder

1/4 tsp - Turmeric powder

3 to 4 sprigs - Curry leaves

1 small - Coconut

Spices to be powdered

2 - Green cardamom

1 small stick - Cinnamon

2 - Cloves

Method

1 ) Marinate the prawns with turmeric powder and salt to taste for 10 minutes. Grind shallots to a fine paste. Powder the spices to a fine powder. Extract coconut milk - First extract of thick coconut milk about 1/2 a cup, then second extract of 2 cups .

2 ) Heat enough coconut oil to fry the prawns. In small batches, the fry the prawns to a golden brown color. Drain off the oil to a plate. After frying all the prawns, to the remaining oil, add cumin seeds and let it fry for a second. Then add the onion paste, stir and fry on medium to low heat till onion turns deep brown in color, without burning it.

3 ) Now add the powders, chili powder, coriander powder, turmeric powder, ground spice powder and fry for a second. Then add green chili, ginger, tomato puree' and salt to taste. Fry till the tomato gets cooked and oil separates.

4 ) Add the fried prawns and mix in with the ingredients. Stir and fry on low heat for 2 to 3 minutes. Now pour in the second extract of the coconut milk and cook for 5 minutes. Adjust salt to taste. Now add the curry leaves and the first extract of the coconut milk. Let it come to a boil on low heat. Turn off the stove and serve.

Serve with basmati rice or appam.