Prawn Thenga Paal

Ingredients

• 500g prawns cleaned
• 2 cups coconut milk
• 3 green chillies slit
• 1 onion sliced
• Ginger julienned
• Turmeric
• Pepper
• Coconut oil
• Curry leaves
• Salt

Method

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. 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. Fry shallots: Heat 2 tbsp coconut oil. Add 1 cup sliced shallots and fry 8 minutes until golden.
4. Add ginger and green chilli: Add 1 tsp ginger paste and 4 slit green chillies. Cook 2 minutes.
5. Add thin coconut milk: Add 1 cup thin coconut milk. Bring to a gentle simmer.
6. Add prawns: Add marinated prawns. Cook on medium heat 5-6 minutes until they turn pink and curl.
7. Reduce heat to minimum: Turn to the lowest flame before adding thick coconut milk.
8. Add thick coconut milk: Pour thick coconut milk. Stir gently and cook 3-4 minutes. Do not boil.
9. Season: Add salt, a pinch of white pepper and half tsp fennel powder.
10. Serve: Garnish with fried shallots and curry leaves. Serve with appam, puttu or steamed white rice.