Chemmeen Masala/Prawns Masala

Ingredients:-

Chemmeen/Prawns - 1 Kg
Onions - 2 big
Tomato - 2 small
Ginger - 1-1/2 tsp (chopped)
Garlic - 1-1/2 tsp (chopped)
Kashmiri Chilli Powder - 1-1/2 tbsp
Turmeric Powder - 3/4 tsp
Coriander Powder - 1 tbsp
Garam Masala - 1/2 tsp
Salt - To taste
Coconut Oil - For cooking
Coconut Milk - 2 cups of thin milk and 1 cup of thick milk
Curry Leaves - Plenty

Method:-

First clean and de-vein the prawns and keep it aside to drain. To the cleaned prawns add 1/2 tbsp of chilli powder, 1/2 tsp of turmeric powder, salt, as well as chopped ginger and garlic. Marinate the prawns in this masala and keep it aside for 15 mins.

Cook the marinated prawns with 1-1/2 cup of water and 2 to 3 strands of curry leaves. Cook it until all the water evaporates and to this add oil and thinly sliced onions. Cook until the onions become translucent. To this, add the chopped tomatoes and the remaining masalas. Add a few more stands of curry leaves to this. Fry it until oil starts to separate and the raw smell of the masala is gone.

To this, add 2 cups of coconut milk and adjust the gravy as per your requirement. Check for salt.
Once you have achieved the consistence you require for the gravy, add thick coconut milk and few more strands of curry leaves and switch off the flame.

Serve hot with rice, chapati, nan, paratha, etc.....

Note:- If you prefer the curry to be a bit more spicy, you can add slit green chillies or increase the amount of chilli powder. I used Eastern Coconut Milk Powder, since it gives a more natural taste.