A recipe from the coastal regions of Kerala. The gravy has a vibrant yellow colour and coastal flavours from the prawns, coconut and the curry leaves.MALABAR PRAWNS Ingredients 12-16 tiger prawns, shelled and deveined Salt to taste 1 teaspoon lemon juice 1 teaspoon red chilli powder 2 tablespoons oil 1 medium white onion, sliced½ inch ginger, cut in strips2 green chillies, deseeded and cut into strips ½ inch fresh white turmeric, cut into strips 8-10 curry leavesChopped fresh coriander leaves for garnishing Scraped fresh coconut for garnishing Method1. Put prawns in a bowl. Add salt, lemon juice and chilli powder, mix well and set aside to marinate for 10-15 minutes. 2. Heat oil in a non-stick pan. Add onions and sauté till translucent. Add ginger, green chillies and fresh turmeric, mix and sauté for 2-3 minutes. 3. Add curry leaves and mix well. Add prawns, stir and cook for 5-7 minutes. 4. Garnish with coriander leaves and coconut and serve hot. Click to Subscribe: http://bit.ly/1h0pGXfBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
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