Kerala Prawn Curry

  • 2 pounds tiger prawns
  • ½ teaspoon turmeric powder
  • Salt to taste
  • 2 tablespoons lemon juice
  • 3 tablespoons vegetable oil
  • 1 teaspoon fennel seeds
  • 2 Serrano green chiles, split
  • 2 small red onions, finely chopped
  • 1 sprig curry leaves
  • 2 medium tomatoes, finely chopped
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • ½ teaspoon Garam Masala
  • 1 can coconut milk
  • Cilantro leaves to garnish
Remove the shell from the prawns. Marinate the prawns with salt, turmeric powder and lemon juice and set aside.
Heat oil in a medium size pan. Add the fennel and green chile. Add chopped onions. Fry until transparent. Add the curry leaves. Now add the tomatoes and ginger garlic and keep continue to cook until the oil separates. Add prawns and the Garam masala powder.
Cook for another 2-3 minutes. Add a can of the coconut milk and bring it to a simmer.
Adjust salt.
Garnish with chopped cilantro.
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