Fixings 

 Marination: 

6 medium measured prawns

Salt to taste

1/4 tsp turmeric powder

For Varutharaccha glue: 

1/2 ground coconut

3 Tbsp coriander seeds

6 dry red chillies

2 tsp slashed garlic

10 shallots

1/2 glass water

For the planning:

2 Tbsp coconut oil

1/4 tsp fenugreek seeds

1 tsp cut ginger

5-6 curry clears out

1 cut onion

1/2 glass water

1 ball tamarind mash

1 tsp salt

For treating: 

1/2 Tbsp coconut oil

1/4 Tbsp mustard seeds

6 shallots

1 slashed red bean stew

Technique

Marinate prawns in salt and turmeric, keep for 60 minutes.

 For setting up the varutharaccha glue: 

Meal together coconut, coriander seeds, red chillies, garlic and shallots.

Let the shallots turn cocoa.

Add water and drudgery to a fine glue.

Heat coconut oil in a dish and crackle fenugreek seeds.

Include ginger, curry leaves and onions.

Sauté till onions turn chestnut.

Include varutharaccha glue, water, tamarind mash and salt.

Include prawns and cook well.

When the prawns are done, temper with coconut oil, mustard seeds, shallots and dry red stew.

Serve hot with appam or rice. Key Ingredients: prawns, salt, turmeric, coconut, coriander seeds, red stew, garlic, shallots, coconut oil, fenugreek seeds, ginger, curry leaves, onion, tamarind, mustard seed