Spicy Prawns in Coconut Curry

Here is a spicy prawn curry which is an intermediate between kuzhambhu and kuruma recipe. This recipe uses less coconut but still is a rich gravy with almonds added to it. This gravy will taste great with briyani, pulav, rice or chapathi. Same recipe can be used for chicken, mutton or even potato curry.

Things needed
Shrimp/Prawns - Medium sized 15 to 20 count ( Peeled and cleaned)
Onions - 1no. large sized
Tomatoes - 1no. small sized

Cinnamon stick - 1 no.

Cloves - 2 nos.Jeera/Cumin seeds - 1 tsp

Green chilly - 2nos.Kashmiri Chilly powder - 2 tbsp
Tumeric powder - 1 tsp
Dhaniya powder - 1 tbsp
Garam masala powder - 1 tbsp
Curry leaf powder - 1 tsp
Oil - 1tbsp
Mint and coriander - 1/4 Cup (Chopped)

To grind
Ginger - 1 medium sized piece
Cardamon - 1 no.

Green chilly - 1 no.Saunf/Fennel seeds/sombu - 1 tbsp
Coconut - 1/8 Cup

Almonds - 1/8 Cup

Tomato paste - 1 Tsp

Heat oil in a pan, add cinnamon, cloves, green chilly, tumeric powder, jeera and saute for 2 minutes. Add onions, tomatoes and cook until the tomatoes turn mushy. Meanwhile grind all the ingredients listed under 'to grind' into a fine paste. Add this paste to the pan and fry for 5 minutes.
Then add the chilly powder, dhaniya powder, curry leaf powder and cook the mixture for about 10 minutes on open fire. Then add the garam masala powder, salt, prawns and cook covered for another 5 minutes. Adjust the salt and consistency of gravy and finish with mint, cilantro leaves. This is a bit spicier gravy, adjust for chilly powder and green chilly as per your needs.

This curry goes to Divya's Show me your curry event.