Ingredients

Coconut oil - 10 ml
Mustard seeds - 2 gm
Fenugreek - 1 gm
Curry leaves - 3 nos.
Ginger julienne - 5 gm
Green chilly - 2 slice
Shallot - 10 gm
Quartered tomato - 1 no.
Thick coconut milk - 300 ml
Salt - to taste
Lime juice - 1/2
Prawns - 150 gm

Method of Preparation
Heat oil in a saucepan or frying pan. Add the tempering ingredients; mustard seeds, fenugreek and curry leaves. To this add ginger julienne, green chilly and shallot and saute in slow fire for few minutes. Add cleaned prawns. Saute for about two minutes in slow fire. Add the thick coconut milk and allow to boil. Now add salt and quartered tomato. Pour the thick milk into this and leave to simmer for few minutes. Serve hot with plain rice.