Mum's Parsi Red Prawn Curry Recipe | Saveur

Ingredients

• 1 lb. fresh prawns, shell on (15 pieces)
• 1 tbsp. turmeric powder
• 1 tbsp. Indian red chile powder
• Kosher salt
• ½ cups plus 1 Tbsp. canola oil, divided
• 2 tbsp. plus 1½ tsp. coriander seeds
• 1½ tsp. cumin seeds
• 1½ tsp. sesame seeds
• 1 tsp. poppy seeds
• ½ tsp. fenugreek seeds
• 1½ cups freshly grated coconut, or substitute frozen, thawed grated coconut
• 12 almonds, unroasted (¼ cup)
• 2 large garlic cloves, peeled
• 1 tbsp. chickpea flour, lightly toasted
• 2 large plum tomatoes, coarsely grated (1 cup)
• 2 cups coconut milk
• 1 tbsp. tamarind pulp, soaked in boiling water till soft, and strained (1 Tbsp. plus 1½ tsp.), divided
• 2 large red onions, finely minced (3 cups)
• 4 small curry leaves
• 2 small green bird’s eye chiles, thinly sliced
• 2 tbsp. coconut cream
• 15 dried Kashmiri red chiles, seeds removed
• Steamed basmati rice, for serving
• Lime wedges, for serving