Prawn Thenga Paal

Method

1. 1

   Clean prawns: Peel and devein 400g large prawns. Wash well. Marinate with half tsp turmeric, half tsp red chilli powder and salt for 15 minutes.

2. 2

   Make coconut milk: Blend 1 cup fresh grated coconut with 1 cup warm water. Squeeze and strain for thick milk. Repeat with more water for thin milk.

3. 3

   Fry shallots: Heat 2 tbsp coconut oil. Add 1 cup sliced shallots and fry 8 minutes until golden.

4. 4

   Add ginger and green chilli: Add 1 tsp ginger paste and 4 slit green chillies. Cook 2 minutes.

5. 5

   Add thin coconut milk: Add 1 cup thin coconut milk. Bring to a gentle simmer.

6. 6

   Add prawns: Add marinated prawns. Cook on medium heat 5-6 minutes until they turn pink and curl.

7. 7

   Reduce heat to minimum: Turn to the lowest flame before adding thick coconut milk.

8. 8

   Add thick coconut milk: Pour thick coconut milk. Stir gently and cook 3-4 minutes. Do not boil.

9. 9

   Season: Add salt, a pinch of white pepper and half tsp fennel powder.

10. 10

    Serve: Garnish with fried shallots and curry leaves. Serve with appam, puttu or steamed white rice.