Kolambi Masala

Instructions

1. 1

   In a bowl, combine the cleaned prawns with 1/2 tsp of the turmeric powder, 1 tsp red chili powder, lemon juice, and 1/2 tsp of the salt. Mix well to coat the prawns evenly and set aside to marinate for at least 15 minutes.

2. 2

   To make the masala paste (Vatan), heat 1 tbsp of the oil in a pan over medium heat. Add the thinly sliced onion and sauté until golden brown, about 6-7 minutes. Add ginger, garlic, coriander seeds, cumin seeds, peppercorns, cloves, and cinnamon, and sauté for another 2 minutes until aromatic. Add the grated coconut and roast on low heat for 3-4 minutes until fragrant and light brown. Remove from heat, let the mixture cool completely, then transfer to a grinder. Add a little water and grind to a smooth, thick paste.

3. 3

   To prepare the curry base, heat the remaining 2 tbsp of oil in the same pan or a kadai over medium heat. Add the finely chopped onion and sauté until translucent, about 3-4 minutes. Then, add the chopped tomatoes and cook until they turn soft and mushy, about 5-6 minutes.

4. 4

   Add the ground masala paste to the pan. Stir in the Malvani masala and the remaining 1/4 tsp of turmeric powder. Sauté the masala on medium-low heat for 8-10 minutes, stirring occasionally, until it darkens in color and oil begins to separate from the sides.

5. 5

   Pour in 1.5 cups of warm water and the remaining 1 tsp of salt, mixing well to form a smooth gravy. Add the kokum petals. Bring the gravy to a gentle boil, then reduce the heat and let it simmer for 5 minutes for the flavors to meld.

6. 6

   Gently add the marinated prawns to the simmering gravy. Cook for 5-7 minutes, stirring occasionally, until the prawns turn pink, opaque, and curl up. Be careful not to overcook the prawns.