Here we are using fresh coconut.
- Tiger prawns- 12 to 15
- Turmeric powder- ½ tsp
- Hing- ¼ tsp
- Fresh coconut, scrapped- 1 cup
- Black peppercorns- 3 to 4
- Fennel seeds- ½ tsp
- Coriander seeds- 1½ tsp
- Dry red chillies- 6 (I used Byadagi chillies, these are not hot.)
- Garlic-7 to 8
- Ginger- ½ inch (optional)
- Chilli powder- 1 tsp (optional: use if you like spicy)
- Kokum- 5 to 6
- Salt- to taste
- Coriander leaves, chopped- 2 tbsp
- Oil- 2 to 3 tbsp
- Remove shell, head and vain of prawns. You can also remove the tail. Wash the prawns.
- Apply some salt and turmeric on them and keep aside.
- Soak red chillies, fennel seeds, coriander seeds black peppercorns for 15 minutes.
- Transfer soaked chillies and other spices in a mixer jar. Add scraped coconut, garlic and ginger. Make a smooth and thick paste.
- Heat oil in a deep pan. Add hing, chilli powder and saute while. You can add 2-3 curry leaves also. Personally, I don't like curry leaves in a fish curry.
- Add the ground paste and saute till the raw smell of the garlic is gone. It's take hardly 1 minute.
- Add a cup of water and bring to boil.
- Add the marinated prawns and kokum. Give a nice stir.
- Cook on low heat for 5 to 6 minutes. Keep stirring in between.
- Garnish with coriander leaves.
- Serve hot with bhakari or rice.