Delicate Kerala prawns cooked in fresh coconut milk with green chillies and curry leaves — light, aromatic and divine.
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
Heat coconut oil, fry onion until soft. Add ginger, chillies and turmeric. Add prawns and cook 3 minutes. Add coconut milk and simmer gently until prawns are cooked. Season with pepper and curry leaves.