1 lb prawns of medium size shelled and deveined 1 cup sliced green mango pieces
2 pieces kudampuli (fish tamarind)
4 green chilies sliced
1 tbsp sliced thin ginger pieces
a few curry leaves
salt to taste
1/4 tsp turmeric powder
1 tsp red chilli powder
To Grind
1 cup shredded coconut
1 clove garlic
1 tsp coriander powder
1 tsp sliced shallot pieces
For seasoning
1 tbsp oil
1/4 tsp mustard seeds
1/4 tsp fenugreek seeds
3 dry red chilies
1 tbsp sliced shallot pieces
a few curry leaves
Soak the kudampuli in half a cup of water and keep aside.
Place the prawns, mango pieces, green chilies, ginger, curry leaves, salt, turmeric powder, chilli powder in an earthenware pot or a regular deep pan. Add the soaked kudampuli along with the water it was soaked in, and an additional half a cup of water. Bring the mixture to a boil on high heat, reduce the heat and cook for about 10-12 minutes till the prawns are cooked, and about half the water is gone.
Grind all the ingredients in the second section to form a smooth paste. Add the ground ingredients along with about one cup of water to the cooked prawns. Bring to a boil and cook on low heat for about five more minutes.
In a separate pan, heat the oil and splutter the mustard seeds. Add the fenugreek seeds and fry for a few seconds. Add the shallots, red chilies and curry leaves and fry till brown. Pour this over the prawn curry and mix well.
Serve hot with rice.

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