Alleppey prawn curry
|16 - 20||prawns — cleaned|
|2 Tbs||coconut oil|
|1 tsp||mustard — seeds|
|1 Tbs||fresh ginger — grated|
|4||green chillies — halved|
|2 cup||coconut milk|
|1||mango — unripe, peeled, wedges|
|3/4 tsp||turmeric — ground|
|1 tsp||red chilli — powder|
|salt — to taste|
Heat oil and fry mustard seeds. Add shallots, ginger, curry leaves and green chilli. Cook for a few minutes until the onions are starting to turn transparent.
Add turmeric powder and red chilli powder, then unripe mango, coconut milk, prawns and salt.
Simmer until prawns are cooked and turn pink.
Remove curry leaves and serve hot with steamed basmati rice.
Reprinted with permission of Harpreet Longani, Executive Sous Chef at Bombay Brasserie at Taj Cape Town.