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:

1. Make a fine paste of coconut, fennel, garlic, ginger and green chillies. Devein and clean the prawns, keep aside.
2. Heat oil in a pan, add mustard and fenugreek seeds and saute till they crackle.
3. Add the dry red chillies, curry leaves, chopped onions and chopped tomatoes, cook till tomatoes are done.
4. Add the paste and cook till masala leaves the oil.
5. Add the powdered spices and mix well.
6. Add the prawns and coconut milk, bring to a boil, add lemon juice and check for seasonings.
7. Serve hot, garnished with chopped coriander and fried curry leaves.

Recipe courtesy of Chef Vinod Kumar