Chingudi Jhola

Clean the prawns thoroughly, remove shells and devein. Marinate with half the turmeric, a pinch of red chilli powder, and salt for 15 minutes.

Heat mustard oil in a kadai until it smokes, then reduce to medium heat. Add the marinated prawns and fry for 2 minutes until they turn pink. Remove and set aside.

In the same oil, add panch phoron (the five-spice mix of cumin, mustard, fenugreek, nigella, and fennel seeds). Let them splutter for 30 seconds.

Add finely chopped onions and sauté on medium heat for 8–10 minutes until golden brown.

Add ginger paste and garlic paste. Cook for 2–3 minutes until the raw smell is gone.

Add chopped tomatoes and cook on medium heat, mashing them down, until the oil separates — about 6 minutes.

Add the remaining turmeric, red chilli powder, and coriander powder. Stir well and cook the spices for 2 minutes.

Add 150 ml of water and bring to a boil. Add slit green chillies.

Pour in the thin coconut milk and stir gently. Simmer on low heat for 3–4 minutes.

Add the par-cooked prawns back into the jhola (thin curry). Simmer for 4–5 minutes until the prawns are fully cooked. Garnish with fresh coriander and serve hot with steamed rice.