A dish that is quite characteristic of the Malabar region, this prawn curry is the trademark of Thalassery. Spicy and rich with flavours, this dish is a favourite of those who relish seafood.

Ingredients
Prawns - ½ kg
Shallots - 2 nos
Tomato - 3 nos
Curry leaves- 2 sprigs
Green chillies (split in two) – 4
Fenugreek powder (roasted) - ½ tsp
Tamarind water
Coconut oil - 1½ cup
Ginger (chopped) - 1½ tsp
Garlic - 1½ tsp
Chilly powder - 1½ tsp
Turmeric powder - 1 pinch
Paste of ground coconut

Method of Preparation 
Take a vessel, preferably earthen, and heat some oil. Once well heated, add to it shallots, green chillies split into two, garlic and finely chopped ginger. Sauté well.

Now add to this turmeric powder, red chili powder, pieces of tomato and stir gently. If required, pour more coconut oil. To this mixture, add the ground coconut. Mix well. Next, add the prawns, salt and water. Cover the vessel and cook for some time. Finally, remove the lid, add the roasted fenugreek powder, some tamarind water and garnish with the curry leaves.