250g/ 9 oz prawns (shrimp), peeled and deveined
3 tablespoons Sambhar Masala
250ml / 8fl oz (1 cup) coconut milk, fresh or canned
4 tablespoon vegetable oil
150g/5 oz (1 medium) onion, sliced
1 x 2.5 cm 1 inch piece fresh ginger, peeled and grated
10 cloves garlic, crushed
10 green chillies, de-seeded and finely chopped
3 tablespoons Tamarind extract
Put the dried and fresh prawns in a large bowl, season with salt and mix together. Cover and set aside in the refrigerator for 30 minutes.
Blend the sambhar masala with the coconut milk in a bowl. Heat the oil in a large, heavy-based pan over low heat, add the onion, ginger and garlic and stir-fry for about 8-10 minutes, or until golden brown, stirring constantly to ensure the onion doesn’t stick to the pan. Add the prawns and chillies and stir-fry for 3 minutes.
Pour the sambhar masala mixture into the pan, increase the heat and bring to the boil. Stir in the tamarind extract and mix well, then reduce the heat to medium and cook for about 2-4 minutes.