- 2 pounds prawns, cleaned
- 2 tomatoes, diced
- 1/4 cup olive oil
- 1 tbsp fresh ginger, sliced julienne style
- 8 garlic cloves, minced
- 2 green chili peppers, cut in long slices
- 1 tbsp chili powder
- 2 shallots, diced
- 1/2 tbsp turmeric powder
- 2 cups coconut milk
- 1/2 tbsp mustard seeds
- 1 tsp shallot
- 1/2 tbsp ground black pepper
- salt, to taste
- 1 sprig curry leaves
For the curry:
In a bowl, mix the prawns with the garlic and the turmeric. Set aside for 30-45 minutes.
In a saute pan, heat the olive oil, saute the shallots together with the green chili peppers and the ginger for about 10-15 minutes.
Add the chili powder and continue cooking for a few more minutes.
Add the diced tomatoes and half of the coconut milk. Bring the mix to boil, then add the prawns and the rest of the coconut milk. Cook the prawns for about 20-30 minutes, until the prawns turn bright pink.
Set aside, to simmer.
For the seasoning:
In a skillet, separately fry some mustard seeds, add 1 tsp shallot and curry leaves.
Pour the seasoning onto the curry and serve it hot with rice.