Malabari Prawns

Ingredients:
500 grams prawns, cleaned and deveined
2 tablespoons coconut oil
1 large onion, finely chopped
2 tomatoes, finely chopped
2 green chillies, slit
1 teaspoon ginger-garlic paste
1 teaspoon turmeric powder
1 teaspoon red chilli powder
1 teaspoon coriander powder
1/2 teaspoon garam masala
1/2 teaspoon black pepper powder
1 cup coconut milk
1/2 cup water
10-12 curry leaves
Salt as per taste
Fresh coriander leaves, chopped (for garnish)

Instructions:

1. Heat coconut oil in a pan over medium heat.
2. Add finely chopped onions and sauté until golden brown.
3. Add ginger-garlic paste and green chillies; sauté for two minutes to cook well.
4. Add chopped tomatoes and cook until they soften.
5. Add turmeric powder, red chilli powder, coriander powder, black pepper powder, and salt; mix well.
6. Cook the spices for two to three minutes until the oil starts to separate. You will be able to see a layer of oil forming on the sides of the pan, that’s when you know the tempering is ready.
7. Add the prawns and cook for four to five minutes until they turn pink.
8. Pour in the coconut milk and water, and stir well.
9. Add curry leaves and bring the mixture to a gentle boil.
10. Reduce the heat and let it simmer for 10 minutes.
11. Sprinkle garam masala and mix well.
12. Garnish with fresh coriander leaves. Malabari prawns are best served with rice or Kerala parotta.

Recipe by: Heema Arya