Goan Prawn Curry

Instructions:

1. Clean and de-vein the prawns, then marinate them with salt, pepper, turmeric powder, and red chili powder. Set aside.
2. Meanwhile, roast the coriander seeds on a dry pan and then grind them to a fine powder.
3. In the same pan, saute the onions, garlic, and ginger until they are translucent then blend them with the ground coriander into a smooth paste.
4. Heat oil in a pan, add the curry leaves and the blended paste. Cook for about 5 minutes, stirring occasionally.
5. Add the tamarind paste and the prawns. Cook until the prawns turn pink.
6. Add the coconut milk and simmer for about 10 minutes until the curry thickens.
7. Serve with basmati rice or naan bread.