Mangalorean prawns curry , fried fish & fried yam

Ingredients

• 300 g peeled prawns
• 1/2 teaspoon turmeric powder
• 1 1/2 teaspoon ginger - garlic paste
• Salt for marination 9 approximately 1 teaspoon )

1) For coconut paste :

• 1 cup grated coconut
• 1 teaspoon red chilli powder or 7 red chillies
• 1/2 teaspoon pepper powder
• 1 tablespoon coriander powder
• Water for grinding ( approximately 1/4 cup )

2) Other ingredients:

• 1 large onion or 10 small onions
• 2 green chillies, slit lengthwise
• 1 tablespoon tamarind paste or 4 raw mango slices
• 1 cup ( 100 ml ) thick coconut milk
• 1 spring dark green curry leaves
• 1/4 cup water
• 2 teaspoon cooking oil
• Salt to taste

3) Fried Yam:

• 500 g yam
• 50 g tamarind pulp
• 20 gram ginger - garlic paste
• 20 g red chilli powder
• 1 teaspoon jeera ( cumin ) powder
• 1 spring curry leaves ( fried )
• Cooking oil for frying
• Salt to taste

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Preparation

• Marinate the prawns in a mixture of turmeric powder , ginger - garlic paste and salt for 15 to half an hour.
• 1) For coconut paste :
  Make a smooth paste in a mixer. Add little water while grinding. Finally adjust the thickness of the coconut paste with water (Coconut paste should not be too watery ).
• 2) Other ingredients:
  Heat oil in a pan or earthen pot. Add finely sliced onions and saute till golden brown. Add currry leaves , green chillies and fry for two minutes on low heat.
• Add prawns and saute for two minutes. Add 1/4 cup water and raw mango slices ( if using or add tamarind paste later ) , cover with a lid and cook on a low heat for 3 minutes.
• Add ground coconut paste, tamarind paste , salt , cover with a lid and cook for another 3 - 5 minutes or till the prawns are tender. Stir in the thick coconut milk , and do not boil again. Serve with rice / appam.
• 3) Fried Yam:
  Wash and peel yam. Slice into 1/2 cm thickness. Blanch in boiling, salt water with 30 g tamarind pulp for 3 minutes. Drain. Set aside for 5 minutes. Marinate yam with ginger - garlic paste , red chilli powder , cumin powder and remaining tamarind pulp.
• Heat oil in a frying pan. Sear marinated yam on both sides till light brown. Garnish with fried curry leaves. Serve hot with rice.