Ingredients:
Prawns – 1/2 kg
Water – 1 cup
Salt to taste
Coriander Powder – 1 tblsp
Chilli Powder – 1/2 tsp
Turmeric Powder – 1/4 tsp
Pepper Powder – 1/4 tsp
Button Onions – 4
Refined Vegetable Oil – 1/4 cup
Mustard Seeds – 1 tsp
Fenugreek Seeds – 1/8 tsp
Onion – 1 cup, sliced
Ginger – 1 tsp, julienned
Garlic Cloves – 12
Green Chillies – 3, half slit
Curry Leaves – few
Cocum – 4 pieces, washed and soaked in water
Thin Coconut Milk – 2 cups
Thick Coconut Milk – 1/2 cup
Method:
1. Wash the prawns well.
2. Shell and devein.
3. Parboil the prawns in salt and water till dry and keep aside.
4. Grind coriander powder, chilli powder, turmeric powder, pepper powder and keep aside.
5. Heat oil in a pan.
6. Splutter mustard seeds.
7. Add fenugreek seeds, onion, ginger, garlic, green chillies and curry leaves. Fry till the onions turn golden in colour.
8. Add the masala paste and fry over low heat till an aroma rises.
9. Add cocum and fry again.
10. Add thin coconut milk and bring to a simmering point.
11. Ladle in the cooked prawns.
12. Add salt to taste.
13. Cook over low heat till the gravy thickens.
14. Add thick coconut milk.
15. Cook for a few minutes and remove from heat.
16. Serve hot.
