Ingredients:
250 gm prawns, cleaned
8-10 small hog plum / ambazhanga
1 tbsp ginger, chopped
3-4 green chillies, slit
1- 1 1/2 tsp chilli powder
1/2 tsp turmeric powder
1 cup grated coconut
salt to taste
1/2 tsp mustard seeds
3-4 dry red chillies
1 sprig curry leaves
1 tbsp oil
Preparation:
- Chop each hog plum into 4 pieces and keep it aside. Grind grated coconut into a smooth paste adding little water and keep it aside.
- In a pan / manchatty, add cleaned prawns, chopped hog plums, ginger, green chillies, chilli powder, turmeric powder and salt and cook adding enough water at medium flame.
- Add ground coconut paste into this, mix well and allow to boil well. Switch off the flame.
- Heat oil in another pan and splutter mustard seeds and fry dry red chillies and curry leaves.
- Pour this over the curry and mix well. Serve with rice / pathiri etc…
