Instructions

• 1 Heat coconut oil in a pan. Add mustard seeds and let them splutter, then add curry leaves.
• 2 Add onions, garlic, ginger, and green chilies. Sauté until onions turn golden.
• 3 Stir in tomatoes and cook until softened.
• 4 Add turmeric, chili powder, coriander powder, cumin powder, and pepper. Cook for 2 minutes.
• 5 Add prawns, stir well, and cook for 3–4 minutes until they start turning pink.
• 6 Pour in coconut milk and tamarind pulp. Simmer gently for 5–7 minutes until prawns are cooked through and gravy thickens.
• 7 Taste and adjust salt or spice. Garnish with fresh curry leaves.
• 8 Serve hot with steamed rice, string hoppers, or roti.