| • | Chop the onions and tomatoes.
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| • | Wash and clean the prawns.
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| • | Heat 1 tablespoon coconut oil.
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| • | Fry grated coconut, fennel seed and chopped up onions until brown.
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| • | Blend it well with water.
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| • | Roast the turmeric powder, chilli powder and coriander powder.
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| • | Mix the roasted powders with chopped up tomatoes, garlic, blended coconut, table salt and tamarind paste.
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| • | Now add 2 cups water and cook until the mixture changes thick.
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| • | Add prawns and cook until done.
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| • | Mix green chillies.
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| • | Heat the oil.
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| • | Fry curry leaves.
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| • | Adorn with deep-fried curry leaves.
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| • | Coconut prawn gravy is ready.
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