Turmeric powder – 1/2 tsp
Coconut milk – 1 cup (1st press keep aside)
Coconut milk – 1 1/2 cup (2nd and 3rd press)
Mustard seeds – 1/2 tsp
Prawns – 1 kg (cleaned and de-veined)
Chilli powder – 1 tbsp
Shallots – 1/2 tsp
Shallots – 2 (diced)
Oil – 1/4 cup
Ground black pepper – 1/2 tsp
Garlic paste – 1 tbsp
Serrano chillies – 2, cut into long slices
Tomatoes – 2, diced
Ginger – 1 tbsp, julienned and long slices
Salt as per taste
Curry leaves – few
1. Marinate the prawns in turmeric and garlic paste for about 30 minutes.
2. Heat the oil in a saute pan or a clay pot. Stir fry the shallots, green chillies and ginger for about 10 minutes. Wait till the oil separates.
3. Sprinkle the chilli powder. Saute for a few minutes and then put in diced tomatoes.
4. Next, add the prawns. Pour the second and third pressed milk. You may use 1/2 can coconut milk if fresh milk is unavailable. Steam the prawns for around 20 to 30 minutes. Make sure that the prawns become bright pink in colour, but not rubbery. Keep aside for a while.
5. In a frying pan, crackle the mustard seeds. Add curry leaves and 1 tsp shallot. Next, pour over curry.
6. Serve hot with rice or parathas.
Tip: Prawns should not be overcooked as it makes them rubbery.