Instructions: Masala to be dry roasted and ground to a powder in a coffee mill:- 2 x teaspoans cumin seeds
2 tsp black mustard seeds
1 tsp fenugreek seeds
1 tsp chilli powder
1 tsp turmeric powder
2 tsp ginger paste
2 tsp garlic paste
300 gm raw prawns shelled and cleaned
6 x kokum
Salt
150 gm coconut fresh ground to a
paste with some water in
a liquidiser

Heat the oil in a pan and add the onions.

Fry until golden.

Add the ground masala powder ginger and garlic pastes and prawns.

Fry well.

Add a little water and cook until the prawns are pink.

Add the kokum salt coconut paste and enough water to make a thick curry.

Simmer for 3 minutes without allowing the curry to boil.

Serve hot with rice.

This recipe is for a creamy prawn curry that comes from the warm emerald region of the Malabar along Indias southern coast.

Serves 4

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