Malabar Prawns


500gms green prawns, peeled and deveined

1 Jar Chettinad Madras

Toasted coconut

125 mls Coconut milk (optional)

1 Lemon

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.

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