Heat a pan and dry roast the grated coconut. Sauté till golden brown in colour, ensure that it doesn’t burn.
Remove the pan from the flame and add the coriander powder and chilli powder. Drop in a pinch of fenugreek powder and grind to a fine paste adding the requisite water.
Heat oil in a skillet. Add sliced onion, green chilly and drumsticks to this, sauté this for 5 minutes. Add turmeric powder and sauté till the masala is cooked.
Add the sliced tomato or the tamarind pulp whichever you choose to at this stage. If it is tomato you choose, you may need to sauté it for 3 minutes before you pour 1 cup of water to this, add salt and bring to boil.
Now, add the cleaned prawns and the finely ground paste. Bring the gravy to boil, reduce the flame and leave it covered for 10 – 15 minutes or till cooked.
For the tempering, add mustard seeds to oil and when this begins to splutter, add curry leaves and red chilly. Temper the gravy.
By Ria Samuel