500gms green prawns, peeled and deveined
1 Jar Chettinad Madras
125 mls Coconut milk (optional)
1 Red chilli
15 Curry leaves
1 tablespoon oil
Heat oil and fry curry leaves until sizzling. Add Chettinad Madras and coconut milk (or water). Cook down for about 5 minutes until sauce thickens. Add prawns and cook until pink (about 5 minutes.
Serve with rice and sprinkle with toasted coconut, red chilli and a lemon wedge.