#fishcurry #fish #kerala
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Cooking Instructions:

1. In a mixer grinder, grind the grated coconut and water. Pass it through a sieve to extract coconut milk.

2. In a bowl, soak the tamarind in ½ cup of warm water. Extract the tamarind juice from the tamarind.

3. In a Kadai, heat the coconut oil, add the mustard seeds and allow them to pop. Add the curry leaves. After a few seconds add the thinly sliced onions and saute for 5 minutes.

4. Add the ginger, garlic, slit green chilli. Saute this for a couple of minutes.

5. Add the red chilli powder, turmeric powder, coriander powder, cumin powder, and dried red chilli. Add 2 tbsp of water and let the spices cook for a minute.

6. Add the chopped tomatoes, salt and saute for a minute. Add 1 ½ cup of water and the extracted tamarind juice. Simmer for 10 minutes.

7. Add the coconut milk and stir.

8. Strain the curry using a strainer.

9. Heat a Kadai, add the strained curry, prawns, and cook this for 3 minutes. Remove from the heat and set aside.

10. In another tempering pan, heat 2 tsp of coconut oil and add the sliced shallots, once it turns golden brown, add curry leaves and let it splutter. Add this tempering over the prawn curry.

11. Serve the prawn curry with steamed rice.
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