Prawn Masala

Clean the prawns thoroughly, remove shells and devein. Marinate with turmeric powder, red chilli powder, and salt for 15 minutes.

Heat coconut oil in a heavy-bottomed pan over medium heat. Add mustard seeds and let them splutter, then add curry leaves and green chillies.

Add finely chopped onions and sauté on medium heat for 8–10 minutes until they turn deep golden brown.

Add ginger-garlic paste and cook for 2 minutes until the raw smell disappears completely.

Add chopped tomatoes and cook on medium heat for 6–8 minutes, mashing them as they soften, until oil separates from the masala.

Add coriander powder and remaining red chilli powder. Stir well and cook the spices for 2 minutes.

Add tamarind paste and mix thoroughly. Cook for another 2 minutes to let the flavours meld.

Add the marinated prawns to the masala. Toss to coat evenly and cook on medium-high heat for 3–4 minutes.

Reduce heat to low, cover and cook for another 3 minutes until prawns are just cooked through and curl into a C-shape.

Sprinkle garam masala, stir gently, and cook uncovered for 1 minute to finish.

Garnish with fresh coriander leaves and serve hot with steamed rice or appam.