500g fresh prawns 1 cup grated coconut 2 medium-sized onions 2 ripe tomatoes, chopped 2-3 green chilies 1-inch grated ginger, 4-5 garlic cloves, minced 1/2 tsp turmeric powder 1 tsp red chili powder 1 tsp coriander powder 1/2 tsp fenugreek seeds 1/2 tsp mustard seeds 4-5 curry
Marinate fresh prawns in turmeric and salt. In a pan, sauté onions, garlic, ginger, green chillies, and tomatoes.
Add turmeric, red chili, and coriander powder. Toss in prawns and cook till they are pink.
Mix coconut paste, then add coconut milk for creaminess. Simmer to perfection.
Garnish with coriander leaves and serve hot with rice or appam.