- Cook 250 grams of cleaned prawns with 3 slit greenchillies, 1 tsp of julienned ginger, 1 medium tomato (cubed), a few curryleaves, 5 thinly sliced shallots, 1/2 of a medium sour green mango *(cut into long pieces), 11/4 tsp of salt, 1/2 heaping tsp of red chilly powder, 1/4 tsp of turmeric powder & 1 cup of water.Bring to a boil & cover cook on low heat for 25 mintes.
- Grind together 1 cup of grated coconut, 1/4 tsp of turmeric powder & a pinch of cumin seeds adding water as needed to a very smooth paste.
- Add this paste to the cooked prawns & cook on low heat for 5 minutes. Add 1/2 cup water for making up the gravy. Remove from heat.
- Heat 2 tbsps of coconut oil in a wok & add 1 tsp of mustard seeds, 1/4 tsp of fenugreek/uluva (ensure that you cook the uluva properly), a few curryleaves, 3 thinly sliced shallots & 2 dry red chillies (split). Pour this seasoning over the curry.
Note:- * The quantity of sour mango to be added depends on your taste & the sourness of the mango.