Ingredients
Marination:- 6 prawns
- Chilli powder
- Turmeric powder
- Salt
- Lime juice (all of the above, as desired)
- 2 tsp coconut oil
- 3 tsp coconut oil
- 1/4 tsp mustard seeds
- 1/4 tsp fenugreek seeds
- 5-6 curry leaves
- 2 slit green chillies
- 1 tsp ginger
- 1/2 tsp chopped garlic
- 1/2 chopped onion
- 10 uncut shallots
- 1 Tbsp coriander powder
- 1 tsp red chilli powder
- 1/4 tsp crushed black pepper
- 1/4 tsp turmeric powder
- 1/2 chopped tomato
- 1/2 cup fish stock
- 1/4 cup coconut milk
- Salt to taste
Instructions
- Marinate prawns in a mix of chilli powder, turmeric, salt & lime juice, keep for 10 minutes. Heat oil in pan and saute; the marinated prawns on a low flame for 5 minutes.
- Once done, keep aside.
- Heat oil in a pan and crackle mustard; fenugreek seeds.
- Add curry leaves followed by rest of the ingredients and fish stock. Saute till onions and shallots turn brown. Add prawns and cook covered for 5 minutes. Now remove the lid and cook for another 5 minutes.
- Allow the gravy to reduce to a semi dry consistency. Cook till the prawns turn dark brown. Finish by adding coconut milk, give a final cook for 1/2 a minute.
- Add salt to taste and serve with aapam, rice or parantha.