Spicy Dry Prawns Curry with Coconut and Tamarind

1.Soak the dry prawns in warm water for about 30 minutes to rehydrate them, then drain and set aside.

2.In a large pan, heat the oil over medium heat. Add the mustard seeds and let them splutter.

3.Add the finely chopped onion and sauté until it turns golden brown.

4.Stir in the minced garlic and slit green chilies, cooking for another 2 minutes until fragrant.

5.Add the turmeric powder, red chili powder, coriander powder, and cumin powder. Stir well to combine and cook for 1-2 minutes to release the spices' flavors.

6.Add the soaked dry prawns to the pan and mix well, ensuring they are coated with the spice mixture. Cook for about 5 minutes, stirring occasionally.

7.Pour in the coconut milk and tamarind paste, stirring to combine. Bring the mixture to a gentle simmer.

8.Season with salt to taste and let it cook for another 10-15 minutes, allowing the flavors to meld and the prawns to absorb the sauce.

9.Once done, remove from heat and garnish with fresh coriander leaves before serving.