Lonvas, the one dish we love to bits, its a bit sweeter and milder than the other coastal counterparts, yet has a unique flavor all because of the one main ingredient, the East Indian Bottle Masala, without which the dish is simply not a Lonvas, its just a feeble attempt at it. So word of caution, without the masala you’re making your own version of prawn curry, nothing wrong with that but its not original. Good bottle masala is rear to get and expensive but try and find it. I hope you do try it and love the dish. Enjoy!

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INGREDIENTS
250-g Prawns, shelled, de-veined
8-nos. Drumsticks, peel, clean, cut into 2-inch pieces, wash.
(Optionally use pumpkin or cauliflower or daikon radish)
2-nos. Onions, sliced
300-ml Coconut milk
2-tsps. East Indian Bottle masala
1-tsp. Tamarind paste
2-tbsp. Cooking oil
Salt to taste

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PROCEDURE
1. In a vessel, fry the onions in oil until translucent, for about two minutes on a medium heat.
2. Add prawns and fry till pink in colour and the they have curled up.
3. Add the bottle masala, fry for another minute.
4. Now add the drumsticks, 1/2 cup of water, salt, cook till tender.
5. Add the coconut juice, cook for a few minutes or until the oil separates.
6. Finally add tamarind paste, mix in well, bring to a boil, cover and turn off the heat.