Prawns Coconut Roast

Prawns Spicy  Coconut Roast

Prawns (preferably king size) – 500 gms, deveined and cleaned
Shredded Coconut - 1 cup
Small Onions - 10 no:s
Chilly Powder - 1 1/2 tbsp
Coriander Powder - 1  tsp
Turmeric Powder - 1/2 tsp
Oil - 2 tbsp
Ginger - small piece
Garlic - 5 to 6
Water - 1 cup
Salt - to taste
Curry Leaves - 2 twigs
Onion Fried-  1( to garnish)

Dry roast the shredded coconut until it is reduced to half  and is slightly brown in color.
Add the small onions and a twig of curry leaves and roast for 5-6 minutes in a medium flame.
Add the chilly powder, coriander powder and turmeric powder to the coconut and roast again for 4-5 minutes in a low medium flame.
Keep aside the roasted coconut to cool down.
Coarsely grind the roasted coconut in a mixer. No water is needed.
Smash the ginger and garlic using a mixer to a coarse paste.
Heat oil in a pan and add the smashed ginger and garlic; saute until the raw smell is gone.
Add the prawns to the pan and mix well with the ginger and garlic paste.
Add the coarsely ground coconut to the prawns and mix well.
Add water and salt to this and mix well again.
Allow the prawns to cook and keep stirring in between.
When the water is almost reduced, add the remaining curry leaves and keep stirring the prawn continuously, until it is dried up and is in the roasted form.Garnish with fried coconut and onion.