Wednesday, November 18, 2009


Prawn-1/2 kg
Small onion-1 handful
Ginger-1/2 inch piece
Coconut scrapping-3 cups
Green chilly-1
Chilly powder-1 tsp
Turmeric powder-1/2 tsp
Oil-1 tsp
Mustard seeds- 1 pinch
Curry leaves-1 sprig

Prepare thick milk from coconut. Heat oil in a pan (earthenware is best for prawn) splutter mustard seeds and curry leaves. Then saute chopped onion, chopped green chilly and finely chopped ginger for 1 minute. Then add prawn and saute until it changes color to white. Now add turmeric powder. Add little water, salt and allow to cook. Then add chilly powder and coconut milk. Allow to boil. Serve hot with plain rice.

Omit coconut milk. Grind 1 cup coconut to fine paste and 1/4 tsp coriander powder.

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