Mangalorean Prawn Curry

½ kg prawns (medium sized)
2 tbsp coconut oil
1-cup coconut (grated)
3 tsp tamarind extract
7 red chilies
½ tsp asafoetida (Heeng)
1 tsp turmeric powder
salt to taste

Grind the coconut, red chilies and tamarind extract together into a smooth paste.

Heat the coconut oil in a pan then add hing and turmeric powder.

Place the prawns in the pan and gently stir.
Cook for 30 seconds or till half cooked.

Add the ground paste, salt and two cups of water.
Cook for two minutes on low flame.

Serve hot.

Courtesy: Chef Aditya Bal,