The Hirshon Parsi-Style Prawn Curry – पारसी प्रॉन पाटियो

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500 gms shelled Prawns
2 chopped Onions
2 chopped Tomatoes
2 teaspoons Tamarind paste
1 teaspoon Coriander powder
1 teaspoon Cumin powder
1 teaspoon Kashmiri Chili powder
1/2 teaspoon Turmeric powder
1 teaspoon Parsi Garam Masala powder, made from equal parts of pepper, cloves, cassia bark, cardamom, black cardamom, star anise, shah jeera, nutmeg and mace
1 tablespoon grated Jaggery (preferred) or use light brown sugar if unavailable
1 teaspoon Lime juice
1 tablespoon Cane Vinegar (can replace with cider vinegar if unavailable)
Big handful chopped Coriander
Salt to taste
1/4 – 1/2 cup Prawn Stock made from the shells of the shrimp (details below)
4 tablespoons chopped Cilantro
To be blended to a fine paste: 6-8 (adjust to suit your heat tolerance) dry red chilis, 7 Cloves, 3 cloves of Garlic, 1/2 inch peeled Ginger, 1/4 cup prawn stock

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Take the prawn shells and rinse thoroughly. Add them in a pan and pour 2 cups of water over them. Bring to a rolling boil. Reduce heat and let simmer for 10 minutes. Switch off heat and strain the liquid. Discard the prawn shells.
Take some prawn stock and dilute the tamarind paste in it. Keep it set aside.
Heat oil in a pan. Sauté the chopped onion in it till it turns golden in color. Add the ground chili paste and stir fry for a minute or two, till the raw smell goes away.
Add the coriander, cumin, chili powder, turmeric and garam masala powders and mix well. Add in the chopped tomatoes and cook till oil separates.
Add tamarind water and jaggery and mix well. Bring to a boil. Add the prawns into the mixture and mix well. Once the prawns are cooked, add the lime juice and cane vinegar and ½ the chopped cilantro leaves.
Check and adjust the seasoning. What you need to have is a gravy that is tangy, sweet and spicy. Switch off heat and transfer to a serving dish. Garnish with remaining cilantro and serve hot with rice or rotis.