
Ingredients:
• 1 kg – Prawns
• 1 – Coconut
• 1 tsp – fennel
• 1 tbsp – Garlic
• 10 – Green chillies
• 50 g – Ginger
• 1 – sprig Curry leaves
• 100 g – chopped Tomatoes
• 100 g – chopped Onion
• Juice of 2 Lemon
• 50 ml – Coconut oil
• 4 – whole Red Chillies
• 1 tsp – Mustard Seeds
• 1 tsp – Fenugreek
• 25 ml – refined oil
• 1 tbsp – Turmeric powder
• 1 tsp – Red Chilli powder
• 1 tsp – coriander powder
• 75 ml – Coconut oil
Method:
- Make a fine paste of coconut, fennel, garlic, ginger and green chillies. Devein and clean the prawns, keep aside.
- Heat oil in a pan, add mustard and fenugreek seeds and saute till they crackle.
- Add the dry red chillies, curry leaves, chopped onions and chopped tomatoes, cook till tomatoes are done.
- Add the paste and cook till masala leaves the oil.
- Add the powdered spices and mix well.
- Add the prawns and coconut milk, bring to a boil, add lemon juice and check for seasonings.
- Serve hot, garnished with chopped coriander and fried curry leaves.
Recipe courtesy of Chef Vinod Kumar