This is a quick and easy prawn curry made with desiccated coconut and coconut milk. It is an extremely tasty prawn curry you can make in just 15 minutes.

Ingredients
500 gms prawns (deveined, washed and pealed)
1 tea spoon turmeric powder
1 and 1/4 tea spoon salt
2 table spoons lime or lemon juice
4 table spoons desiccated coconut
1 medium tomato
4 garlic cloves
2 tea spoons kashmiri chilli powder
1 table spoon coriander leaves
1 tea spoon cumin seeds
1 tea spoon mustard seeds
10 to 12 curry leaves
1/2 cup coconut milk
4 to 5 pieces kokum (dried mangosteen)
1 tea spoon flour
4 table spoons oil

Method
Peal and devein 500 gms prawns. Wash them and add 1/2 tea spoon turmeric powder, 1/2 tea spoon salt and 2 table spoons lime or lemon juice, mix everything well and keep aside.
Grind to paste 4 table spoons desiccated coconut,1 medium tomato ,4 garlic cloves, 1/2 tea spoon turmeric powder, 2 tea spoons kashmiri chilli powder,
1 table spoon coriander leaves, 3/4 tea spoon salt.
Add 1/2 cup water and grind to paste. Keep aside
Place a pot or kadai or wok on medium heat and add 4 table spoons oil
Add 1 tea spoon mustard seeds and let them crakle
Add 10 to 12 curry leaves and stir
Add the ground coconut and chilli paste kept aside and fry for 3 to 4 minutes stirring continuously until oil leaves the sides of the mixture
Add 2 cups water and bring this to a boil
Cover and cook for 5 minutes
Open and add the marinated prawns kept aside and stir them in
Add 1/2 cup coconut milk to this and stir it in
Bring to a boil and cover and cook for 5 minutes
Open and add 4 to 5 pieces of kokum (Dried Mangosteen) to the curry and bring to a boil
Cover and cook on high heat for 2 minutes
Finally mix 1 tea spoon flour to 1/4 cup water and add this to the curry
Bring to a boil and remove from heat.

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