As expected the Mangalorean’s, being from the coastal belt have their own version of prawn curry. This features regularly at my in-law’s place and my wife and I just love it to bits. It’s not to far away from any of the versions of the coastal prawn curries we have on our west coast, yet each has a distinct taste and natives will know exactly which belongs to their own heritage. This recipe is very easy and very tasty. Enjoy!

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INGREDIENTS
250-g Prawns, shelled and deveined
1/2 coconut, fresh grated OR 150g desiccated coconut
10-nos. Red dried chillies
2-tsp. Coriander powder
1-tsp. Cumin powder
1-no. Tamarind ball, walnut size
1-tsp. Sesame seeds
1/2-tsp. Turmeric powder
1-no. Onion, medium, sliced
5 cloves of garlic
Pinch of Ajwain seeds (Ajowan/Carrom seeds/Ajowan caraway seeds)
1-tbsp. Raw mango, sliced
1/2-tsp. Mustard seeds
6 Curry leaves
2-tbsp. Coconut oil
Salt to taste

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PROCEDURE
1. Grind half the onion, red chillies, coriander powder, cumin powder, tamarind, sesame seeds, turmeric powder, garlic, ajwain and salt to a fine paste and set aside. Wash the blender with 1 cup of water and retain for later use.
2. In a vessel add oil and heat, add mustard seeds and curry leaves to temper the oil. On a medium heat add the curry paste from the blender and fry for 3 minutes till the oil separates. Add raw mango slices and stir well.
3. Add the prawns to the curry, half the water from the blender, check for seasoning and bring to a boil, turn off the heat in two minutes and cover, let it rest for 10 minutes before serving. Add more water if required or further dry the curry on a high heat, uncovered until you get the right consistency.