Prawns (kolambi/jhinga) shelled and deveined
Whole dry red chillies soaked
Fresh coriander leaves chopped
Apply half a teaspoon of salt to prawns.
Reserve one tablespoon of coconut and dry roast the remaining coconut and one onion in a thick bottomed kadai over medium heat for two to three minutes, stirring continuously or till coconut turns light brown in colour.
Cool the roasted coconut and onion mixture and grind to a paste along with coriander seeds, turmeric powder, half the garlic and soaked red chillies.
Marinate prawns in this paste and set aside until required.