Kolambiche Kalvan/Sar ~ Konkani Style Prawns Curry

We make prawns curry with two methods. The first method is by using dried and roasted coconut paste, we called it Kolambicha Rassa. And today I am showing the second method.
Here we are using fresh coconut. 

Ingredients:  

• Tiger prawns- 12 to 15 
• Turmeric powder- ½ tsp
• Hing- ¼ tsp
• Fresh coconut, scrapped- 1 cup
• Black peppercorns- 3 to 4 
• Fennel seeds- ½ tsp
• Coriander seeds- 1½ tsp
• Dry red chillies- 6 (I used Byadagi chillies, these are not hot.)
• Garlic-7 to 8
• Ginger- ½ inch (optional)
• Chilli powder- 1 tsp (optional: use if you like spicy)
• Kokum- 5 to 6
• Salt- to taste
• Coriander leaves, chopped- 2 tbsp
• Oil- 2 to 3 tbsp

Method:

• Remove shell, head and vain of prawns. You can also remove the tail. Wash the prawns. 
• Apply some salt and turmeric on them and keep aside.
• Soak red chillies, fennel seeds, coriander seeds black peppercorns for 15 minutes. 
• Transfer soaked chillies and other spices in a mixer jar. Add scraped coconut, garlic and ginger. Make a smooth and thick paste. 
• Heat oil in a deep pan. Add hing, chilli powder and saute while. You can add 2-3 curry leaves also. Personally, I don't like curry leaves in a fish curry.
• Add the ground paste and saute till the raw smell of the garlic is gone. It's take hardly 1 minute.
• Add a cup of water and bring to boil.
• Add the marinated prawns and kokum. Give a nice stir.
• Cook on low heat for 5 to 6 minutes. Keep stirring in between.
• Garnish with coriander leaves.
• Serve hot with bhakari or rice.