Ingredients:

• 1/2 kg – Prawns
• small white pumpkin, chopped
• 1 – small brinjal, chopped
• 1 inch ginger, ground
• 2 flakes – garlic, ground
• 3 – green chillies, ground
• 2 – Onions chopped finely
• 1 – tomato, chopped finely
• 3 cups – Coconut Milk
• 3 tbsp – oil
• 2 – Bay Leaves
• Chopped Coriander leaves
• Salt as per taste
• Oil for deep frying
• Grind to paste:
• 3 – Cloves
• 2 – Cardamoms
• 1/2 inch Cinnamon
• 1/2 tsp – Turmeric powder
• 1/2 tsp – Red Chilli powder
• 1 tbsp – Rice flour
• 1 tsp – Cumin seeds
• 1 tsp – Coriander seeds
• 1/2 tsp – Mustard Seeds

Method:

1. Clean the prawns and de-vein them and remove the head.
2. Extract juice of the heads.
3. Deep fry the prawns, brinjal pieces and keep aside.
4. Heat oil in a pan and put the bay leaves.
5. Fry onions till golden brown.
6. Add tomatoes and simmer for 2 mins.
7. Add green chillies-garlic-ginger paste and stir for a minute.
8. Add the fried prawns, brinjal pieces and pumpkin pieces.
9. Add the ground masala.
10. Add the prawn juice and coconut milk.
11. Add salt and water as required.
12. Cook till done.
13. Garnish with coriander leaves.
14. Serve hot.

Recipe courtesy of Priscilla Farro