Unakka Chemmeen Vevichathu

Ingredients needed for the  Unakka Chemmeen Vevichathu with Coconut
2 cups (250gms),
1 1/2 cups of dry prawns cooked in 2 cups of water,
1/2 dsp. coconut oil,
10 or more dry chillies to taste,
1/2 dsp. coriander,
1/4 tsp. pepper,
1/8 tsp. fenu greek,
1/8 tsp. mustard
1 small piece turmeric, 
2 dsp. red onions sliced long
2 stalks curry leaves,
2 cups of water,
4 peices of fish tamarind (kudampuly), 1/2 tsp. ginger sliced long, 1/2 tsp. garlic sliced long, 1/4 to 1/2 cup coconut cut into thin chips,
1/4 cup stock from boiling prawns,
Salt-to-taste

How to prepare Unakka Chemmeen Vevichathu with Coconut
Heat 2 tsp oil in a Kadai or a non stick pan.
Roast dry-chillies, coriander, pepper, fenugreek seeds, mustard to a golden colour. Then grind to a smooth paste with turmeric powder. Keep aside.
 Heat 2 tbsps of oil and splutter mustard. When it splutters add onion and curry leaves and saute till the onions turn colour and transparent..
Add the ground paste and stir well till it is browned  and then pour the 2 cups of water.
As the mix starts boiling add the remaining ingredients, like Kodam Puli, garlic, ginger etc and the cooked prawns.
Mix the remaining liquid / stock you got after cooking the prawns.
Cover the pan and cook till the gravy gets thick. .
Serve with hot steaming plain rice as a side dish.