Ingredients (Serves 4)
1. Prawns - 1/2 kg
2.Turmeric powder - 1/4 tsp
Pepper powder - 1/4 tsp
Chilly powder- 1/2 tsp
Coriander powder - 2 tsp
Pearl onions - 4
3. Vegetable oil - 2 - 3 tbsp
4. Mustard seeds - 1/2 tsp
5. Fenugreek seeds - 1/8 tsp
Ginger - 2 tsp, julienned
Garlic cloves - 12 small
Green chillies - 3, slit
Onion - 1 cup, thinly sliced
Curry leaves - A few
6. Cocums - 4 ( Washed and soaked in warm water for a few minutes)
7. Thin coconut milk - 1.5 - 2 cups
8. Thick coconut milk - 1/2 cup
9. Salt - To taste
Method
1. Wash the prawns well. Shell and devein.
2. Grind the ingredients numbered 2 and keep aside.
3. Heat oil in a pan. Splutter mustard seeds . Add ingredients numbered 5 and fry until the onions turn golden in color. Add the masala paste mentioned in step 2 and fry over low heat till an aroma rises. Add thin coconut milk, cocums and bring to a simmering point. Add in the prawns and salt. Cook over low heat till the prawns are done and gravy thickens.
4. Add thick coconut milk and a few curry leaves. Cook for a few minutes and remove from heat. Serve hot with rice/ kappa puzhukku.
Recipe Courtesy - Flavors of the Spice Coast by Mrs. K. M. Mathew
