Chemmeen mapas (kerala prawn curry with coconut milk)

Ingredients

• Prawns, washed, shelled and deveined - 250 g
• Oil - 2 tablespoons
• Mustard seeds (Rai) - 2 teaspoons
• Fenugreek seeds - 1/2 teaspoon
• Onion, sliced - 1
• Green Chillies, slit - 2
• Ginger, chopped - 2 Tsp
• Garlic cloves finely chopped - 12
• Coriander Powder - 2 teaspoon
• Red Chili Powder - 1/2 teaspoon
• Tamarind, soaked in 2/3 up of water - 1 Lemon sized ball
• Coconut milk - 2/3 Cup
• Salt - To Taste

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Preparation

• Heat oil in a pan. Add in the mustard seeds. When they start to crackle, add in the fenugreek seeds, Sliced onion, green chillies, ginger and garlic.
• Fry till onion turns translucent.
• Mix together the coriander powder and red chili powder with a tblsp of water to form a paste. Add the spice paste in and fry again for 2 minutes.
• Extract the tamarind pulp and add that to the pan. Add in the salt and cook.
• Bring the mixture to a boil. Add prawns and cook till prawns are half done.
• Pour in the coconut milk and mix well. Bring to a boil and remove from heat.
• Serve hot with steamed rice or appams.