How To Make Spicy Prawns / Konchu / Chemmeen / Shrimp Masala

Prawns – 250 gms, peeled
Ginger & garlic – 1 tbsp each, crushed
Chili powder – 1/2 – 1 tbsp
Turmeric powder – 1/2 tsp
Coriander powder – 1/2 tbsp (optional, refer notes)
Garam masala – 1/2 – 1 tsp (optional, refer notes)

Kokum(kudam puli) – 2-3 small pieces soaked in water for around 10 minutes
Thengakothu (tiny coconut pieces) – 1/4 cup (you can add more if you like)
Onions – 2, sliced finely
Small onion – 5, sliced thinly
Salt
Curry leaves
Coconut oil
Wash and clean the prawns. Add half of the ginger & garlic, chili (half of it) & turmeric powder, kokum, thengakothu, salt & curry leaves. Mix well using your hands. Add water and cook till it is done, make sure that prawns are not over cooked. Drain the excess water.

Heat oil in a pan and add finely sliced small onion and fry till it becomes golden brown. Add remaining ginger & garlic, curry leaves & onion. Saute till the onion becomes light brown. Add the remaining chili powder, coriander powder & garam masala (if using) and fry till the raw smell goes and oil starts appearing. Add cooked prawns & salt (since prawns is already cooked with salt, adjust the salt for the gravy accordingly). Mix well and add 2-3 tbsp of water. Cook it till the water is dried and prawns are well coated with masala. I like the prawns to be roasted well, so I keep it for around 10-12minutes on low flame, by stirring it in between. Serve with rice or roti.