Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      kilograms     prawns with shells or fish
                        ***ROAST ON GRIDDLE AND GRIND FINE***
  32                    almonds -- boiled and peeled
   3      tablespoons   poppy seeds
   3      tablespoons   coriander seeds
   1      tablespoon    raw rice
   1      tablespoon    cummin seeds
   2      ounces        shelled gram nuts
   2      ounces        peanuts
   1      teaspoon      fenugreek seeds
   1      teaspoon      mustard seeds
   8                    peppercorns
   8                    cloves
   4                    cardamoms -- up to 6
   6      sticks        cinnamon
                        i tsp salt
   4      cups          corn oil
                        ***IN BLENDER, GRIND THE MASALA WITH:
   8                    tomatoes
                        -- and:
 250                    grms tamarind:
   3      cups          dessicated coconut
  15      cloves        garlic
  30      large         red chillies -- remove seeds and
                        -- soak in water
  10                    green chillies
     1/4  bunch         coriander leaves
  10                    mint leaves
  10                    curry leaves
   1      teaspoon      turmeric
   1      teaspoon      chilli powder
                        i tsp curry powder
   1      bunch         curry leaves
   3      cups          chicken or mutton stock -- 8 oz measure cup

Preparation:

METHOD: Shell and devein the prawns. wash and marinate in 2 tsp salt. Drain off excess water. Remove the seeds from the tamarind and boil in 1 cup of water. Keep aside the pulp. In a chopper, grind the roasted masala till it is fine. In a blender, grind the masala with the tomatoes and tamarind pulp. Finally blend both the masalas together. In a pan, take 3-4 cups oil. Let it boil. Tie a bunch of curry leaves with thread and on a slow fire, fry. Gradually add all the masala and fry on medium and then low fire, for atleast 1/2 to 3/4 of an hour, till it is well cooked and no taste of raw masala remains. Taste and adjust seasoning. Add chicken or mutton stock or water, to dilute the masala. Allow to simmer. Add in prawns and cook for not more than 10 minutes. Allow the curry to simmer on a low fire till the oil exudes. If meat or chicken is used instead of prawns, add ground ginger. Serve with white boiled rice Recipes by Jeroo Mehta