WHAT GOES IN
1. Coconut oil – 2 tbspn
2. Black mustard seeds – 1 tbspn
3. Green chillies, cut into quarters – 3 nos
4. Ginger, cut in julienne strips – 1 tspn
5. Garlic chopped – 1 1/2 tspn
6. Onion chopped – 1/2 cup
7. Curry leaves – 10 sprigs
8. Turmeric powder – 1/2 tspn
9. Chilli powder – 1 1/2 tspn
10. Coriander powder – 2 tspn
11. Water – 3/4 cup
12. Kokum, washed or substitute – 2 pieces
13. Salt – 1 1/4 tspn
14. Tomatoes, finely chopped – 1/2 cup
15. Small prawns, headless and cleaned – 150 g/ 5oz
16. Coconut paste – 2 tbspn
HOW TO PREPARE
In a wok or medium – size pan, heat oil at high flame and toss in item 2. When mustard seeds start crackling, add items 3 to 7 and continue stir-frying until ingredients are light brown. In a cup mix items 8 to 11, then pour into wok. Bring to boil, then add items 12 to 14. Continue cooking at high flame for about three minutes. Add prawns and saute for three minutes, then add item 16, stir and remove from fire.
Accompaniment : Rice & roti
Cooking time : 30 mts.