Ingredients:

• For the Curry:
  • 500 grams fresh prawns, cleaned and deveined
  • 2 tablespoons coconut oil (or vegetable oil)
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 medium onion, finely chopped
  • 2-3 green chilies, slit
  • 1 tablespoon ginger-garlic paste
  • 2 medium tomatoes, chopped
  • 1/2 teaspoon turmeric powder
  • 1 tablespoon coriander powder
  • 1 teaspoon red chili powder (adjust to taste)
  • 1 cup coconut milk
  • Salt to taste
  • Fresh curry leaves (a handful)
  • Juice of 1/2 lemon
  • Fresh coriander leaves for garnish

Instructions:

1. Prepare the Prawns:

   • Rinse the prawns under cold water. Pat dry with a paper towel and set aside.

2. Heat the Oil:

   • In a large pan or kadai, heat the coconut oil over medium heat. Add the mustard seeds and let them splutter.

3. Add Spices:

   • Once the mustard seeds splutter, add cumin seeds, followed by chopped onions. Sauté until the onions turn translucent.

4. Incorporate Aromatics:

   • Add the slit green chilies and ginger-garlic paste. Cook for 2-3 minutes until the raw smell disappears.

5. Tomatoes and Spices:

   • Stir in the chopped tomatoes, turmeric powder, coriander powder, and red chili powder. Cook until the tomatoes break down and the oil starts to separate from the mixture.

6. Add Coconut Milk:

   • Pour in the coconut milk and mix well. Season with salt. Allow the mixture to simmer for about 5 minutes, letting the flavors meld.

7. Add Prawns:

   • Gently add the cleaned prawns and fresh curry leaves to the pan. Cook for another 5-7 minutes or until the prawns are cooked through and turn pink. Be careful not to overcook the prawns, as they can become rubbery.

8. Finishing Touches:

   • Squeeze in the lemon juice and give the curry a gentle stir. Adjust the seasoning if needed.

9. Garnish and Serve:

   • Remove from heat and garnish with fresh coriander leaves. Serve hot with steamed rice, appam, or parotta for an authentic Kerala meal.