Malabar Prawn Curry

  

Ingredients

      4 tbsp Coconut oil

     1/2 tsp Mustard seeds

     Prawns/shrimps, deveined - 1 cup

     1/4 tsp fenugreek seeds

     10 fresh curry leaves

     1 medium onions, finely chopped

     1 tsp chopped ginger

     1/2 tsp  chilli powder

     1 tsp coriander powder

     1/2 tsp turmeric powder

     ½ cup pureed tomatoes

     2 pieces of kodumpuli / Gambooge

     300ml thick coconut milk

     1 tbsp chopped coriander leaves

     Salt to taste

     Water as required

Method

1. Heat oil in a pan / kadai, add mustard seeds Fenugreek seed. Once it splutters add chopped ginger curry and fry for 30 seconds. 
2. Now add the onions and continue to fry on a medium heat for around 5 minutes. Fry until golden. Add the chilli, coriander, turmeric powder and fry for 2 minutes. 
3. Then add pureed tomatoes, salt and kodumpuli / Gambooge; fry for a further 2 minutes. 
4. Add the raw prawns and fry for 2 minutes, then add required water and let it cook for 5 minutes.
5.  Now reduce the heat to low and allow it to cook with lid on for 8 to 10 minutes. 
6. Finally add the coconut milk allow it to boil and remove from heat. 
7. Garnish it with coriander leaves and serve hot.