Coconut Milk Prawns

Ingredients

• - 400g prawns in coconut milk
• - 1 fresh coconut (thick and thin milk extracted)
• - 2 tbsp coconut oil
• - 2 shallots
• - 2 green chillies
• - 1/2 inch ginger
• - 1 sprig curry leaves
• - 1/4 tsp turmeric
• - Salt to taste

Method

1. Clean prawns: Peel and devein 500g large prawns. Wash and marinate with half tsp turmeric and salt.
2. Make coconut milk: Prepare thick and thin coconut milk from 1 fresh coconut.
3. Heat coconut oil: Heat 2 tbsp coconut oil in a pan.
4. Fry shallots: Add 10 sliced shallots and fry on medium heat 6-8 minutes until golden.
5. Add ginger, garlic and green chilli: Add 1 tsp ginger paste, 1 tsp garlic paste and 3 slit green chillies. Cook 2 minutes.
6. Add whole spices: Add 2 cardamoms, 2 cloves and 1 small cinnamon stick. Fry 30 seconds.
7. Add thin coconut milk: Pour 1.5 cups thin coconut milk. Add half tsp turmeric and season with salt. Bring to a gentle simmer.
8. Add marinated prawns: Add prawns. Cook on medium heat 5-6 minutes until just pink.
9. Add thick coconut milk: Reduce to lowest heat. Add thick coconut milk. Stir gently 3-4 minutes. Do not boil.
10. Serve: Adjust salt. Add a drizzle of coconut oil. Serve with appam, puttu or steamed rice.