Mangalorean Prawn Ghassi

1.

Wash the prawns well, apply a little salt and turmeric, and set aside.

2.

Heat 1 tsp of the oil in a small pan and gently roast the coriander seeds, fenugreek seeds, cumin seeds, black peppercorns and dried chillies. Once they have darkened a little bit and are aromatic, scrape straight into a spice grinder and grind to a fine powder.

3.

Place the spice powder into a blender with the coconut, the quartered onion, garlic, ginger, the ½ tsp ground turmeric, the tamarind and enough water to help the blades turn, and blend until very smooth; it might take a few minutes to get it smooth, but persevere.

4.

Heat the remaining oil in a non-stick pan; add the chopped onion and home salt and sauté until coloured on the edges. Add the paste and sauté for 10 – 12 minutes or until it releases oil back into the ban; it will stick so do keep an eye on it and stir as necessary. Then stir-fry for another 4 – 5 minutes or so over a high-ish flame until it moves around in a ball around the pan. Taste, it should be harmonious. Add chilli powder to taste, if required.

5.

Add 2 cups water and stir well as you bring to the boil, then reduce the heat a little and simmer for 2 – 3 minutes. Add the prawns, cover and cook over a medium heat until the prawns are done, just 2 – 3 minutes. Taste, adjust the seasoning and the level of tang with tamarind and serve hot.