Serves 4
turmeric powder 1/2 tsp
salt 1/2 tsp
lime juice 2 tsp
raw king prawns 4 large, peeled and deveined, tails-on
coconut oil 2 tbsp
mustard seeds 1 tsp
fenugreek seeds 1 tsp
shallots 4 tbsp, diced
ginger-garlic paste 1 tbsp
chilli paste 2 tbsp
coconut milk 200ml
curry leaves 12
tomatoes 2, puréed until smooth
kokum water 2 tbsp (soak a piece of dried kokum in water for 20 minutes)
salt to taste
Combine the turmeric, salt and lime juice, then rub into the prawns. Set aside.
Heat the coconut oil in a frying pan and fry the mustard and fenugreek seeds over a medium heat until they splutter. Add the shallots and cook until they start to colour, then add the ginger garlic paste and cook until brown. Stir in the chilli paste and coconut milk, then reduce the heat and simmer for 10 minutes.
Add the curry leaves and tomato purée and simmer for another few minutes without reducing the sauce. Add the prawns and toss them through the sauce until coated. Simmer for a minute, then add the kokum water and salt.
Simmer for 3-4 minutes until the prawns are cooked. Serve with rice.