I would be failing in my duty if I do not give the credit for these recipes to my dear mother who was a great cook & who I used to watch whilst she pottered in the kitchen.
Ulitimately cooking I believe is a fine art & like all arts grows on you,as it gets better & better with the tender loving care & effort you put into each preparation.The more the love the better the preparation.Moreover with experience everything gets a magical wand.
1.Red chillies 10-12(less or more as per taste)
2.oil 1-2 tsp for roasting the masala ingredients
coriander seeds 3-4 tsp
3.1 tsp hing,1tsp salt
4.1/2 tsp turmeric powder(haldi)
5.1 marble size ball of imli or 1 tsp amchur powder.less than ½ grated fresh coconut.
1.Roast the coriander seeds,chillies with the oil till fragrant,adding the hing & haldi last before you put off the gas.
2.Grind the coconut along with the roasted ingredients,amchur or imli & salt to a fine paste adding water as needed to make a thick gravy.
3.Prawns have to be decapitated & their tails removed.This helps get rid of the prickly parts.Next they are skinned & deveined-removal of a slender black threadlike substance from within the prawn.Whilst deveining keep a bowl of water handy to dip your hands in often as they tend to get sticky & slippery.Most regular fish eaters do not remove any of this & and use the whole prawns unlike us.
4.Now wash the prawns in water 2-3 times gently.Add wee bit of haldi,hing & salt & swirl them to marinate.
5.Add the fresh ground masala,add water if need be(this curry is not too thin but tasrtes better when it is thick.
6.Put it on the gas & let it sizzle for a min or 2,the prawns begin to curl indicating they are done.Put off the gas.