Malabar Vartharcha Tiger Prawn Curry

 Ingredients:

Marination :
1 kg jumbo sized prawns
1/2 tsp turmeric
Salt to taste

For the masala paste:
3/4 cup grated coconut
6 dry red chilies
10-12 big cloves garlic
1 medium sized onion, sliced
4 tbsp coriander powder
10-12 cashewnuts
1/4 cup of water to grind

For the Gravy:
3 tbsp coconut oil
1/4 tsp fenugreek seeds
1 tbsp ginger paste
1 medium sized onion, finely chopped
1 small mango. made into small cubes
Curry leaves a sprig
Salt to taste

                Wash, clean and devein the prawns.

        Marinate the prawns with salt and turmeric powder.

For the Masala:
In a kadai roast together grated coconut, dry red chilies, garlic, onion and coriander powder.
Once the raw smell goes and the onions turn brown. Keep aside.
When cool grind it along with water to a fine paste,

                            
  In an earthen vessel, heat oil, when hot add the fenugreek seeds, when they crackle add      the curry leaves and finely chopped onions. Keep stirring.

1. When the raw smell starts to go add the ginger paste and keep stirring or else it will get stuck to the bottom.
   Saute till the ginger is well mixed.
   Add the made masala and stir well
2. 
   
         Now add the mango pieces and stir  till the                          masala gets well coated.
         Add a cup of water, salt and close and cook on                    medium heat for 5-8 minutes.
         Add the marinated prawns along with the liquid                  from the marinated prawns.
         Close and cook for 5-8 minutes.
         Transfer to a serving bowl and garnish with                          finely chopped coriander leaves.
         
   
       
   
   
        Serve hot with red boiled rice. chapatti or                             parotta.
3. 
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