Prawn / Chemmeen Theeyal, Kerala recipe

Ingredients needed for Chemmeen Theeyal
250 grams deshelled and cleaned Prawns
2 cups grated coconut
1 cup small onions
5 garlic flakes
1"piece ginger
handful curry leaves
3 tsp chilli powder
2 tsp dhania / coriander powder
1 pinch turmeric powder
2 tsps tamarind paste / gooseberry sized ball
1 tomato
Salt to taste

Tempering ingredients
2 tbsp coconut oil
1/2 tsp mustard seeds
curry leaves

How to prepare Chemmeen Theeyal?
Wash and clean the prawns, medium sized ones are the best for this.
chop ginger, garlic, small onions and tomato in to small pieces and keep aside.
Heat one tablespoonful oil in a frying pan, add ginger, garlic, half of the chopped small onions and curry leaves. As they start changing colour add the grated coconut and fry till the coconut turns golden.
When the coconut starts getting golden, add coriander powder and then the chilli powder. Simmer the flame before you add the powders or it will get burnt.
Stir till all the ingredients blend well together for bout a minute or two. Remove from fire and let cool.
Now grind the coconut mixture to a smooth paste.  Keep aside.
If you are using tamarind paste add 2 cups of water to it and mix well. or extract the pulp from the tamarind adding about 2 1/2 cups of water.  Strain the water and then add the chopped tomato, turmeric powder and salt to taste.  Add the prawns and cook in covered pan, on a simmer flame,  till they are cooked. Don't let the prawns cook for long, it will get rubbery.
When the prawns are done, add the ground masala paste to it and mix well. as it starts boiling remove from fire and keep aside.
Heat the remaining oil, add and splutter mustard seeds, remaining chopped onions  and curry leaves.  Saute till they are golden. Pour over the curry. serve hot.