Coconut Prawn Curry

Clean the prawns, remove shells (keeping tails on), and devein. Marinate with turmeric, a pinch of red chilli powder, and salt for 15 minutes.

Heat coconut oil in a wide pan over medium heat. Add mustard seeds and let them splutter. Add curry leaves and let them crisp for 20 seconds.

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

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

Add chopped tomatoes and cook on medium heat until soft and the oil separates, about 5–6 minutes.

Add red chilli powder and coriander powder. Stir well and cook for 2 minutes.

Add tamarind pulp and stir to combine. Cook for 1 minute.

Pour in half the coconut milk and bring to a gentle simmer. Add slit green chillies.

Add the marinated prawns to the simmering curry. Cook on medium heat for 4–5 minutes until the prawns turn pink and are just cooked through.

Pour in the remaining coconut milk, stir gently, and simmer on low heat for 2–3 minutes. Do not boil. Garnish with fresh coriander and serve with steamed rice or appam.