Marinate the prawns with a pinch of salt and turmeric powder for 10 minutes. Heat a pan and dry roast the coconut till light golden in colour. Keep aside.
Heat 1 tbsp. oil in the same pan & saute the dry red chili, green chili
& garlic till light brown. Add the marinated prawns & stir fry till light
brown in colour. Keep aside to cool.
Then grind along with the roasted coconut, coriander stem & little
water to a smooth paste. Keep aside.
Heat remaining oil & temper with nigella seeds and asafoetida. Add the
onion and stir fry till light brown.
Add the ground paste, salt to taste & turmeric powder.
Saute on a low flame till it turns dry & all the moisture has evaporated.
When done, switch off the flame and add coriander leaves.
Serve with hot steamed rice and a drizzle of some mustard oil.
