Mangalorean prawn ghassi.

Serves 4

500g green prawns, shelled and deveined, tails left on Salt

½ tsp ground turmeric, plus more for the prawns

3-4 tbsp vegetable or coconut oil 1 rounded tbsp coriander seeds Good pinch of fenugreek seeds 1 tsp cumin seeds

15 black peppercorns

3–6 dried Kashmiri chillies

(milder than normal dried chillies), or 2-4 regular dried chillies

1¼ cups grated fresh coconut

(find it fresh in supermarkets or frozen in Asian food stores) 2 onions, 1 quartered,

1 finely chopped

5 large garlic cloves

1½ tbsp roughly chopped ginger 2½ tbsp tamarind paste, or to taste Chilli powder, to taste (optional)

Wash the prawns well, apply a little salt and turmeric, and set aside.

Heat 1 tsp of the oil in a small pan and gently roast the coriander seeds, fenugreek seeds, cumin seeds, peppercorns and chillies. Once they have darkened a little and are aromatic, scrape straight into a spice grinder and grind to a fine powder. Place the spice powder into a blender with the coconut, quartered onion, garlic, ginger, tamarind, the ½ tsp of ground turmeric and enough water to help the blades turn, and blend until very smooth; it might take a few minutes to get it smooth, but persevere.

Heat the remaining oil in a non-stick pan, add the chopped onion and some salt and saute until coloured on the edges. Add the paste and saute for 10 to 12 minutes or until it releases oil back into the pan; it will stick, so keep an eye on it and stir as necessary.

Then stir-fry for another 4 to 5 minutes or so over a high-ish flame until it moves around in a ball around the pan. Taste, it should be harmonious. Add chilli powder to taste, if required.

Add 2 cups water and stir well as you bring it to the boil, then reduce the heat a little and simmer for 2 to 3 minutes. Add the prawns, cover and cook over a medium heat until the prawns are done, just 2 to 3 minutes. Taste, adjust the seasoning and the level of tang with tamarind and serve hot with steamed rice.