Prawns shelled and deveined:- 18-20 medium
Coriander seeds:- 1 tablespoon
Oil:- 4 tablespoons
Cumin seeds:- 1 teaspoon
Black peppercorns:- 10-12
Fenugreek seeds (methi dana):- 1/4 teaspoon
Onions:- 2 medium
Dried red chillies broken:- 2-3
Garlic cloves:- 4-5
Freshly scraped coconut:- 4 tablespoons
Turmeric powder:- 1/4 teaspoon
Tamarind pulp:- 1 1/2 tablespoons
Salt to taste
Heat 1 tbsp oil in a non-stick pan, add coriander seeds, cumin seeds, peppercorns and fenugreek seeds and saute till fragrant. Switch off the heat and cool down to room temperature.
Roughly chop one onion.
Heat remaining oil in another non-stick pan, add onions and sauté till translucent.
Transfer the roasted ingredients into a mixer jar, add dried chillies, garlic and scraped coconut.
Quarter remaining onion and add to the mixer jar. Add turmeric powder, tamarind pulp and ½ cup water and grind to a fine paste.
Add ground paste to the pan. Add ½ cup water and salt and mix well.
Add prawns and mix well and cook till the prawns are done.
Transfer the prawn ghassi into a serving bowl and serve immediately.