- Prawns – 500 grams
- Gamboge/kudampuli – 4 pieces soaked in 1/4 cup of hot water for 30 minutes
- Coconut oil – 2 tbsps.
- Onion – 1/2 cup; thinly sliced
- Ginger – 1.5 tbsp; finely chopped
- Greenchillies – 2 numbers; slit
- Turmeric powder – 1/2 tsp.
- Coriander powder – 3/4 heaping tbsp.
- Kashmiri chilly powder – 1.5 level tbsps.
- Fresh Thin coconut milk/Randaampaal – 2.5 cups
- Drumstick – 2 numbers (cut into 2″ long pieces)
- Fresh Thick coconut milk/Onaampaal – 1/2 cup
- Salt to taste
- Coconut oil – 1 tbsp.
- Mustard seeds – 1 tsp.
- Fenugreek seeds/Uluva – 1/4 tsp.
- Shallots – 6 numbers; thinly sliced
- Curryleaves – 2 sprigs
- Dry red chillies – 2 numbers; split
- Heat 2 tbsps. of coconut oil in a manchatti & add the onions, slit greenchillies and chopped ginger. Saute till the onions turn brown translucent. Add turmeric powder, kashmiri chilly powder and coriander powder & fry on low heat for 2 minutes.
- Add the thin coconut milk, salt & kokum along with the water it was soaked in; bring the mixture to a rolling boil.
- Add the prawns, drumstick & cook for 20 minutes on medium-low heat; keep the manchatti partially covered.
- Add the thick coconut milk and remove from heat.
- In a wok, heat 1 tbsp. of coconut oil & splutter the mustard seeds. Add uluva and cook till you get a nice aroma. Stir in the shallots & fry till they are golden brown in colour. Add the dry red chillies and curryleaves & pour this seasoning over the curry.
- Keep this curry covered for 2 hours for the flavours to interact.