Konju Masala

Directions

1. SHELL the prawns but retain the tails, devein, wash and pat dry. Soak kokum in sufficient lukewarm water for 10 min. Drain and throw away the water, and cut the kokum into small cubes.
2. Heat oil in a pan and fry the onions over medium heat till translucent/soft and glossy. Add in ginger and green chillies, saute/fry till the onions are light golden brown. Add in ginger paste and garlic paste and stir till the moisture evaporates. Mix coriander pwdr, chilli pwdr and turmeric pwdr in 1/4 c. water to a paste and add in to the pan. Stir-fry till the moisture evaporates. Add in tomatoes and kokum and stir well. Add in two c. water and salt. Bring to a boil, lower the heat and simmer till reduced to half its quantity. Add in the prawns and bring to a boil. Lower the heat. Add in curry leaves and simmer for four min. Remove the pan from heat, stir in the coconut lowfat milk. Return the pan to heat and simmer for two to three min.
3. Remove from heat and adjust the seasoning
4. Serve warm with steamed rice.
5. NOTES : Prawn Masala