Toddy Prawns Masala

Toddy Prawns Masala
Toddy or the poor man’s wine ( known as kallu in the vernacular) is popular wherever you find the coconut palm in abundance, all over the world. It is also used in cooking and especially in Mangalore for special occasions. From curries to dosais to coconut cakes. My Mum even made her own toddy at times. She used to take the water from a coconut, put it in a glass bottle, add a teaspoon of sugar, stir it, close the bottle and keep it in the sun for 3 to 4 days. There was no need to add yeast at all. She then used it to make whatever dish she had planned to make. It is used for fermenting and imparts an exquisite taste and aroma to the food. In fact the highlight of my visit to Angkor Wat was drinking a glass of sweet, unfermented toddy or Neera ( as we call it in Kannada) and I enjoyed every drop of it.

The Recipe:
½ kg prawns- peeled weight;1 tbsp oil;
Masala: 1 tsp somph (fennel seeds); ¼ tsp cinnamon powder; 1 large onion, sliced fine; 1 green chilli, slit; ½ inch piece ginger; 3 large cloves garlic; 2 medium firm tomatoes; ½ tsp chilli powder; 1tbsp coriander powder; ¼ tsp jeera ( cumin seed)powder; Salt to taste;
Grind to a smooth paste and keep ready.
For Garnish: some chopped coriander leaves ; ¼ tsp garam masala
Marinade: 3 tbsp toddy; salt to taste
Method
Marinade prawns in toddy and salt to taste for 15 minutes.
Heat oil in a large wok and cook for 1 min or two until prawns change colour. Remove and keep warm in a bowl.
In the same oil, fry the ground masala on medium flame until thick and the oil begins to ooze out. Add 1 cup water and mix well. When it begins to boil, add the cooked prawns and simmer for five minutes. Add extra salt if required. Sprinkle the garam masala on top and remove from fire.
Garnish with coriander leaves and serve hot.