A recipe from the coastal regions of Kerala. The gravy has a vibrant yellow colour and coastal flavours from the prawns, coconut and the curry leaves.

MALABAR PRAWNS

Ingredients

12-16 tiger prawns, shelled and deveined
Salt to taste
1 teaspoon lemon juice
1 teaspoon red chilli powder
2 tablespoons oil
1 medium white onion, sliced
½ inch ginger, cut in strips
2 green chillies, deseeded and cut into strips
½ inch fresh white turmeric, cut into strips
8-10 curry leaves
Chopped fresh coriander leaves for garnishing
Scraped fresh coconut for garnishing

Method

1. Put prawns in a bowl. Add salt, lemon juice and chilli powder, mix well and set aside to marinate for 10-15 minutes.
2. Heat oil in a non-stick pan. Add onions and sauté till translucent. Add ginger, green chillies and fresh turmeric, mix and sauté for 2-3 minutes.
3. Add curry leaves and mix well. Add prawns, stir and cook for 5-7 minutes.
4. Garnish with coriander leaves and coconut and serve hot.

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