Ingredients
1. Prawns – 250 gm
Turmeric powder -1/4 tsp
Chilly powder – 1/2 tsp
Salt – To taste
Kudam puli / cocums – 1 – 2 or as required to taste (Soak it in little water for 15 mts and tear into small pieces)
2. Sliced coconut/ thenga kothu – 2 - 3 tbsp
Pearl onions - 20 - 22
Onion - 1 small, chopped
Ginger - 1 inch, chopped
Garlic – 4, chopped
Green chilies – 4, slit
3. Grated coconut - 1/2 cup
Chilly powder – 1 - 2 tsp (Adjust according to your spice tolerance)
Coriander powder - 1.5 tsp
Fennel seeds - 1/4 tsp
Pepper corns – 4 - 5
4. Coconut oil – 1.5 - 2 tbsp
Mustard seeds - 1/4 – 1/2 tsp
Curry leaves – 1 – 2 sprigs
Method
1. Fry the grated coconut till light brown. Switch off and add the chilly powder, coriander powder, fennel seeds and pepper corns. Mix well. Cool down and grind to a powder.
2. Cook the prawns in an earthen pot / chatti adding salt, little water, 1/4 tsp turmeric powder, 1/2 tsp chilly powder and kudam puli. Cook covered until done.
3. Meanwhile heat oil in a pan. Splutter the mustard seeds and fry curry leaves. Saute the sliced coconut, chopped pearl onions, onions, green chilies, ginger and garlic for a few minutes. Add the cooked prawns and the ground roasted coconut masala. Mix well and stir until dry. Serve with rice and any gravy.
Recipe Courtesy – Mini Sukesh
