Recipe:

Active ingredients
12-16 medium prawns, peeled and deveined
1 medium raw mango
1/2 tsp turmeric powder
Salt to taste
3-4 tbsps coriander seeds
6-8 black peppercorns
6-8 bedgi dried red chillies, stemmed
1/2 cup scraped fresh coconut
2 tablespoons rice, soaked and drained pipes
4 tablespoons coconut oil
A pinch of asafoetida (hing).
1 small onion, sliced.
1/4 cup coconut milk.
Fresh coriander sprig for garnish.
Prepared red rice for serving.

Approach.
1. Take prawns in a bowl. Include turmeric powder and salt and blend well. Reserve to marinade for 10-15 minutes.
2. Take a mill container. Include coriander seeds, black peppercorns, dried red chillies, coconut and rice. Add 3/4 cup water and grind to fine paste.
3. Heat 2 tablespoons coconut oil in a nonstick kadai. Add asafoetida, ground paste and sauté till oil separates.
4. Meanwhile, deseed and cut raw mango into thick pieces. Add to the kadai, add 2 cups water, salt and blend well. Cover and cook on medium heat for 8-10 minutes. Add marinated prawns and cook for 4-5 minutes.
5. Heat remaining coconut oil in a small nonstick pan. Add onion and sauté till dark brown.
6. Add this tempering to the prawn curry, include coconut milk and cook for 2-3 minutes more.
7. Transfer in a serving bowl, garnish with coriander sprig and serve hot with red rice.

#SanjeevKapoor #PrawnCurry #RawMangoCurry #IndianFlavours.

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