Heat a pan with oil in medium flame and crackle the mustard seeds. Then add the broken red chilli, asafetida, curry leaves, ginger and garlic. Sauté till they change color slightly.
Add the blended onions with a pinch of salt and sauté till they become translucent.
Add the blended tomatoes at this stage and cook it till it becomes mushy. Stir it occasionally.
Add the red chilly powder, turmeric powder, fennel seeds powder, fenugreek seeds powder with 2 tsp of oil again. Sauté till the raw smell leaves. Add the marinated prawn to this mixture and let it cook in its own juice for 2 mins.
Add 3 tbsp of water with jaggery and allow it to boil for few minutes in medium to low flame.
It will start to ooze out oil in the sides at a stage and will become a thick paste. It takes about 12-15 minutes for this process.
Cook the shrimp for atleast 10 minutes till oil is separated from the prawn gravy.
Garnish with coriander, Switch off and cool it completely.
Store it in an air tight container for 2- 3 weeks in the refrigerator.
Notes
1. we really need the amount of oil in the recipe to make the recipe if you want to store it. 2. If you are using cooked shrimp, you need to cook for minimum 5-8 minutes.
Recipe by Relish The Bite at https://www.relishthebite.com/shrimpprawneral-thokku-shrimp-curry/