Prawns Curry (Kerala Chemmeen Curry)

Ingredient :
Shrimp/Prawns – 500gm
Turmeric Powder – 1/4 tsp
Lemon Juice – 1 tbsp
Tamarind – 3 or 4 small pieces
Finely Sliced Onions – 1 medium
Slit Green Chillies – 4
Finely Minced Ginger – 2 tbsp
Finely Minced Garlic – 2 tbsp
Curry Leaves – A sprig
Fish Masala Powder – 2 tbsp
Kashmiri Chilly Powder – 1/2 to 1 tbsp
Coriander Powder – 1 tbsp
Pepper Powder – 1 tsp
Oil – 2 tbsp
Mustard Seeds – 1/4 tsp
Water – as required
Salt – to taste


For marination :

Red Chilly Powder – 1 tsp (Pls alter according to your spice tolerance
Turmeric Powder – 1/4 tsp
Ginger Garlic Paste – 1 tbsp
Pepper Powder – 1/2 tsp
Lemon juice – 1 tsp
Salt – to taste

Method:
Prepare a marinade using the above ingredients and rub it on the prawns.
Keep aside for at least 10 minutes.
Soak the tamarind pieces in a cup of warm water.
Heat 2 tbsp oil in a deep pan and splutter mustard seeds.
Add the sliced onions and saute for a while.
Add curry leaves, green chillies, ginger and garlic and saute for a few more minutes.
Once the onions become translucent, add chilly powder, fish masala powder, pepper and coriander powder. Saute for around 2 minutes till the raw smell disappears.
Add the Tamarind/juices of water.
Add 2 more cups of water and little salt. Increase heat and bring the gravy to a boil.
Reduce heat to medium and add the marinated prawns along with any leftover marinade. Cook uncovered for 12-15 minutes.
Switch off the stove and cover the pan. Keep this prawns curry for at least 4-5 hours before serving, so that the prawns absorb all the flavors.