Ladyfinger & Prawns Curry

½ kg Lady fingers (cleant , wiped and cut in 2-3 inch long) or frozen small lady fingers
½ kg Small prawns (shelled & de-veined)

For tempering
Oil 5 tbsp
1 medium onion sliced

For grinding
8 kashmiri red chillies
1 tsp cumin seeds
3 tsp coriander seeds
4 black peppercorns
½ tsp turmeric powder
1 small ball of tamarind
6 tbsp desiccated coconut
1/4 cup of coconut milk powder
1 small onion
1 big flake of garlic

Take a vessel, put oil and once the oil is hot put the sliced onion and brown it well. Now add the prawns and fry for 3-4 minutes. Now add the ground masala, add 1 1/2 cup of water, add the ladyfingers, salt as per taste and now let the gravy be on sim for 20 minutes until the ladyfingers are cooked. Check the thickness of the gravy if you wish t make the gravy thin add some more water. Put off the gas and keep the curry aside. Take ½ cup of boiling water add ½ cup of coconut milk powder and mix it well and then add it to the curry and stir. Try this curry with hot steamed rice. Next day the curry will taste more better. This is a Manglorean specialty.