Ingredients

• 400 gm. peeled and frozen prawns. You can use fresh prawns if you have them.

• 2 tbsp. cooking oil

• 1/2 tsp. mustard seeds (rai)

• 10-15 fresh curry leaves (meetha neem). Use dry ones if that is all you can get

• 1 dry red chilli, broken up or 3-4 small red chillies

• 1 medium onion, peeled and grated or very finely chopped , adjust to taste

• 2-3 cloves of garlic cloves, peeled and grated

• 1/2 inch piece of ginger, peeled and grated

• 2 tsp. tomatoes puree/paste or 1/2 cup tinned/chopped tomatoes

• 2 tsp. English (Coleman’s) mustard paste

• 1/2 tsp. turmeric

• 1 tsp. coriander powder

• 1/4 tsp. chilli powder, adjust to taste

• 1 level tsp. salt, adjust to taste

• 1-1 1/2 cups water

• 1-2 tbsp. coconut powder (adjust to taste). You can use coconut milk (not coconut water) instead.

• 1 tsp. Garam Masala

• A small handful of chopped coriander leaves (optional)

Instructions

1. Defrost prawns. If using fresh ones, top and tail them. Peeling is optional. Keep aside.

2. Heat oil in a pan, add mustard seeds and curry leaves and allow seeds to splutter. Mustard seeds jump a lot, you may need to cover for a few seconds. Do not allow seeds to burn, burnt seeds are bitter.

3. Add broken up chilli, stir for 5 seconds and add onions, ginger and garlic. Fry until onionsa are golden brown.

4. Meanwhile, place tomato puree, mustard and all the spices(except garam masala), salt and 2 tbs. water in a small bowl and mix well.

5. Add to fried onions and stir fry for a few minutes, until oil separates.

6. Add prawns and stir fry for a couple of minutes.

7. Add water, bring to boil and simmer for another 5-6 minutes.

8. Add coconut powder and stir it in.

9. Adjust seasoning and turn heat off.

10. Sprinkle garam masala and close the lid, for flavour to infuse.

11. Serve garnished with coriander leaves, with Chapatties and Boiled Rice.

Notes

• If you want to spice it up a little, add 1 tsp. Chat Masala or hot curry powder.