You need –
- Prawns – 500 grams, peeled and de-veined
- kashmiri chili powder – 3 teaspoon
- Turmeric powder – ½ teaspoon
- Onion – 1 small, finely chopped
- Green chili – 1, slit
- Garlic – 2 big cloves
- Ginger – 1’inch piece
- Curry leaves – 3-4 twigs
- Mustard seeds – ½ teaspoon
- Red dry chili – 1 no.
- Water – ½ cup
- Coconut oil – 2 tablespoon
- Salt to taste
How to –
Grind the green chili, ginger, garlic, chili powder and turmeric powder to a fine paste add little water as required.
Heat 1 tablespoon of oil in a non-stick pan. Add the mustard seeds, allow it to crackle. Tip in 1 twig of curry leaves and red chili. Add the chopped onion and cook till they are soft. Now add the ground paste, salt and cook till oil starts to separate. Throw in the prawns and mix well. Add the water and cook on a medium heat until almost all the water is absorbed. At this stage the prawns must be coated with the gravy. Drizzle the remaining oil and add the curry leaves. Cook till the prawn start to crisp up. Turn off the heat.
Serve warm with rice.
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