Ingredients:

• 1 tsp – Black Peppercorns
• 1/2 tsp – black Mustard Seeds
• 2 tsp – Coriander seeds
• 1/8 tsp – Fenugreek seeds
• 2 tbsp – oil
• 3 ground Onions
• 12 Curry leaves
• 2 tsp – chopped Garlic
• 1″ chopped Ginger
• 1.5 tsp – Red Chilli paste
• 750 ml – fish stock
• 750 gm – Prawns – without shells
• 2 tbsp – Lime juice
• 125 ml – Coconut Milk

Method:

1. Roast peppercorns, mustard, curry leaves and fenugreek seeds. Grind to a fine powder.
2. Heat oil. Add onions; curry leaves, garlic and ginger. Stir and fry for 3 minutes.
3. Add a couple of tablespoons of water to prevent sticking. Add dry masala and red chilli paste. Cook for a few minutes before adding the stock.
4. Season and bring to a boil. Simmer for 15 minutes.
5. Add prawns and cook until tender. Stir in lime juice and coconut milk. Heat through and serve.