Coconut Prawn Curry

• 500 grams prawns, shelled and deveined
• 1/2 fresh coconut, grated
• 4 shallots, finely chopped
• 2 cloves of garlic, finely chopped
• 1 small piece of ginger finely chopped
• 1/2 teaspoon black peppercorns
• 1/2 teaspoon turmeric powder
• 1 1/2 teaspoons chilli powder (cayenne)
• 1 teaspoon coriander powder
• 2 pieces dried kokum soaked in a little water or 1/2 tablespoon tamarind pulp
• 4-5 curry leaves
• 1 teaspoon black mustard seeds
• Salt

1. In a spice grinder, make a smooth paste with the fresh coconut,peppercorns, turmeric, coriander and chilly powders using a little water as required.
2. Heat oil in a pan till hot and throw in the mustard seed and curry leaves. Reduce the heat to low and add the shallots, garlic and ginger and saute till translucent, for about a minute.
3. Now add the coconut paste and green chillies and fry for 2-3 minutes before adding a cup of water to get a thick gravy. Cover and simmer for 5 minutes on low heat.
4. Finally, add the prawns and salt and cook covered for no more than 10-12 minutes till the prawns are done but succulent. Serve with plain steamed rice.

fresh coconut, shallots, garlic, ginger, black peppercorns, turmeric powder, chilli powder, coriander powder, kokum soaked, curry, black mustard seeds, salt

Taken from food52.com/recipes/34863-coconut-prawn-curry (may not work)