Step 1

Make the Malvani masala:

Step 2

Heat the oil in a broad non-stick pan, add all the ingredients, except the turmeric powder and nutmeg and sauté on a slow flame for 4 minutes.

Step 3

Switch off the heat, add the turmeric and nutmeg and mix well. Transfer into a big bowl and cool it completely. Once cooled, blend in a spice grinder until powdered. Store in an airtight container away from light and heat.

Step 4

Make the curry:

Step 5

Cover the prawns with turmeric, lemon juice and salt for 15 minutes.

Step 6

Roast the dry coconut in a pan.

Step 7

In the same pan, add 2 Tbsp. oil and fry the garlic. Then add the onion and fry until it turns brown. Add cilantro and sauté well. Then add the roasted coconut and combine, allowing the mixture to cool completely.

Step 8

When cool, grind it to a fine powder.

Step 9

Heat 3 Tbsp. oil in a pan and add curry leaves. Turn down the heat and add Malvani masala into the oil – don’t let it burn. Now add coconut powder and fry well. Sauté the masala until oil is released.

Step 10

Now add potatoes and zucchini. Add remaining 1 cup hot stock or water. Bring to a boil over medium heat. Reduce heat, cover and cook for 5-6 minutes.

Step 11

Add prawns and combine. Cover and cook on low flame for 2-3 minutes.

Step 12

Add tomato puree and cook for 5 minutes. After 5 minutes of cooking, add tamarind and salt to taste.

Step 13

Cook without lid for 2 more minutes and serve.