Kerala style Konchu Theeyal, Prawns in Roasted Coconut Gravy

Roasted Coconut Masala Preparation:

1. Heat 1 tablespoon of coconut oil in a pan, add in the grated coconut, chopped ginger, garlic, fennel seeds, black pepper corns and saute till the color of coconut turns to medium brown on low-medium heat.
2. Now add in the chilly powder, coriander powder and fry until golden brown for about 4-5 minutes on low-medium heat.
3. Remove from the heat and let it cool. Then grind the mixture along with little water and make a smooth paste. Set aside.

Curry Preparation:

1. Heat the remaining coconut oil in a heavy bottomed pan.
2. Add in the coconut pieces and saute until the color of the coconut pieces turns to light brown.
3. Add in the sliced pearl onions, green chilly, curry leaves and saute till the onions become translucent on medium heat.
4. Then add in the potato cubes and saute until the onion turns to light brown on medium heat.
5. Add in the turmeric powder and mix well.
6. Then add in the chopped tomato and saute until the tomatoes are mashed well.
7. Now add in the cleaned prawns, salt and saute for 3-4 minutes on medium heat.
8. Add in the ground coconut masala, tamarind juice, enough water to cook the prawns and mix well.
9. Cover and cook until the prawns are cooked well and the gravy becomes semi-thick and the oil starts to separate, over low-medium heat.
10. Serve hot with Rice.