Lemon Sevai with Mangalorean Prawn Curry

Ingredients

• 500 g Prawns (Cleaned and deveined)
• 3 tbsp Coconut Oil (Divided)
• 2 tbsp Coriander Seeds
• 1 tsp Cumin Seeds
• 0.25 tsp Fenugreek Seeds
• 1 tsp Black Peppercorns
• 7 pcs Dried Byadgi Chilies (Soak in hot water for 15 minutes before grinding)
• 1 small Onion (Roughly chopped, for the masala paste)
• 6 cloves Garlic (Peeled)
• 1 inch Ginger (Peeled and roughly chopped)
• 0.5 tsp Turmeric Powder
• 1.5 cup Grated Coconut (Fresh or thawed frozen)
• 2 tbsp Tamarind Pulp (Extracted from a small lime-sized ball of tamarind)
• 1 sprig Curry Leaves
• 1.5 cup Water (Divided - 0.5 cup for grinding and 1 cup for gravy)
• 1.5 tsp Salt (Or to taste)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare Masala Ingredients

   • Soak the dried Byadgi chilies in hot water for 15-20 minutes to soften them. This helps in achieving a smooth paste.
   • While the chilies soak, prepare the tamarind pulp if using whole tamarind.
2. 2

   Roast Spices

   • Heat 1 tbsp of coconut oil in a small pan over low-medium heat.
   • Add coriander seeds, cumin seeds, fenugreek seeds, and black peppercorns. Roast for 1-2 minutes until they become fragrant, stirring continuously.
   • Add the roughly chopped small onion, garlic cloves, and ginger. Sauté for 3-4 minutes until the onion softens. Turn off the heat and let the mixture cool completely.
3. 3

   Grind the Masala Paste

   • In a high-speed blender, combine the cooled roasted spice mixture, soaked and drained red chilies, grated coconut, turmeric powder, and tamarind pulp.
   • Add 1/2 cup of water and grind to a very smooth, fine paste. Scrape down the sides as needed. The paste should be completely smooth for the best gravy texture.
4. 4