This is a recipe of tangy spicy prawn curry with extracts from a small sour fruit kokum .The curry tastes amazing to spice lovers. I called this rasam because of its thin consistency like South Indian prawn soup with a tamarind base .In case kokum is not available you can use tamarind.
Boil the prawns with salt,2 cups water and turmeric powder for 5 minutes.
Separate the stock.
Grind onions,ginger,garlic ,green chillies ,kokum pulp(Soak in water)and tomato into a paste.
Add a tbsp of oil in wok and add mustard seeds and curry leaves and fenugreek seeds.
Add 2 tbsp curry powder and fry.
Add seafood stock.
Add salt as per taste .When it simmers for 5 minutes ,take off from gas.Let it cool and strain with a strainer into a spicy clear gravy.
Add this gravy in the pan again and add prawns and cover cook for 5 to 7 minutes.If you like sugar add 1 tsp of sugar.
in a tawa add 1 tbsp of oil or ghee and add mustard seeds ,curry leaves and red chilly.When mustard seeds starts spluttering pou