Recipe Ingredients:
- 1 tsp black peppercorns
- 1 tsp black mustard seeds
- 2 tsp coriander seeds
- 1/8 tsp fenugreek seeds
- 2 tbsp oil
- 3 ground onions
- 12 curry leaves
- 2 tsp chopped garlic
- 1 chopped ginger
- 1 tsp red chili paste
- 750 ml fish stock
- 750 gm prawns ? without shells
- 2 tbsp lime juice
- 125 ml coconut milk
Method: Roast peppercorns, mustard, curry leaves and fenugreek seeds. Grind to a fine powder. Heat oil. Add onions; curry leaves, garlic and ginger. Stir and fry for 3 minutes. Add a couple of tablespoons of water to prevent sticking. Add dry masala and red chili paste. Cook for a few minutes before adding the stock. Season and bring to a boil. Simmer for 15 minutes. Add prawns and cook until tender. Stir in limejuice and coconut milk. Heat through and serve.
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