• First let us marinate the shrimps. Apply the turmeric powder, red chili powder and salt. Keep aside for 20 minutes. (Refer to - For marinating prawns’ ingredients in ingredient list).
  1 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon salt
• If you want to marinate for longer time, then keep the marinated prawns in the refrigerator.
  15-20 Prawns / Shrimps
• Peel the raw mango and cut it into 1-inch-long pieces.
  1 raw mango

For the prawn curry gravy:

• In a mixer jar, add freshly grated coconut, turmeric powder, tamarind, peppercorns, coriander seeds and red chilies along with 3/4 cup water and grind to make fine smooth gravy.
  1/2 cup grated coconut, 1 marble sized ball of tamarind, 2-3 dry red chilies / byadgi chilies / shepda in Konkani / Kashmiri red chilies, 5 black peppercorns, 1/2 teaspoon coriander seeds, 1 teaspoon turmeric powder
• In a saucepan or deep bottomed utensil, add 1/2 cup water, chopped onion, chopped raw mango pieces and slit green chilli. Add 2 tablespoon gravy from mixer to this and let it cook for 5 minutes on medium to low flame.
  1/2 chopped onion, 1 green chilli, 1 raw mango
• Add marinated prawns and let it cook for 2-3 minutes.
  15-20 Prawns / Shrimps
• Pour the gravy from mixer in the saucepan with raw mango and prawns simmering. Add little water(1/4 cup) only if needed and cook on a medium flame for 10 minutes.
  15-20 Prawns / Shrimps, 1 raw mango
• Switch off the gas.
• Add salt to taste. Remember that the prawns were marinated with salt. So, add only 1/2 teaspoon salt first. Taste and add more if needed.
  1/2 teaspoon salt