Saraswat Prawn Curry

Plump Konkan coast prawns in a rich coconut-kokum gravy — fresh coconut ground with dried red chilli, coriander, cumin, and turmeric into a paste, thinned with water, the prawns added and simmered briefly, finished with kokum sol and a tempering of mustard seeds, curry leaves, and dried red chilli in coconut oil. The Saraswat prawn curry is less spiced than the Goan prawn curry and uses kokum rather than tamarind; its flavour is rounder and the coconut paste is ground finer for a smoother texture. Made for celebrations when large, fresh tiger prawns are available from the Konkan coast market.