500 gms medium size prawns, deshelled and deveined.
4 onions, sliced thin
3 tomatoes, finely chopped
12 garlic cloves, finely chopped
1″ ginger, finely chopped
6-8 green chillies, finely chopped
2 tsp pepper powder
1 tsp red chilli powder
1 tsp tumeric powder
1 tsp mustard seeds
1/4 tsp fenugreek seeds
8 curry leaves
1 cup thick coconut milk
2 cups thin coconut milk
Salt to taste
Vegetable oil as required for frying
1 tsp coconut oil for topping.
Marinate the prawns with a little tumeric powder, 1 tsp pepper powder and chilli powder.
Heat oil in a vessel and sear the prawns.
Heat some more oil and add the mustard and fenugreek seeds.
When they begin to splutter, add the curry leaves, garlic, ginger and green chillies.
Stir for some time and then add the onions.
Fry till transparent and just beginning to brown.
Add in the remaining pepper powder and tumeric powder.
Fry till the raw smell disappears and add the tomatoes.
Fry well till tomatoes are almost smashed.
Add the thin coconut milk and a little salt and bring to a boil.
Add the prawns and the thick coconut milk and simmer for about 8-10 minutes.
Mix in one tsp coconut oil and turn off heat.
Serve hot with steamed white rice.