Ingredients:

1/2 kg prawns, cleaned
10-12 kovakka / ivy gourd, sliced
1 small onion, chopped
small piece ginger, chopped
4 green chillies, slit
1 small tomato, chopped
3/4 tsp turmeric powder
3 tsp + 1/2 tsp chilli powder
1 small piece kudampuli / gambooje
2 sprig curry leaves
1 cup grated coconut
2+2 shallots
2 dry red chillies
1 tsp mustard seeds
1/4 tsp fenugreek seeds
salt to taste
1 tbsp oil

Preparation:

1. In a manchatti / earthen pot, add cleaned prawns , sliced kovakka, onion, green chillies, tomato, curry leaves, salt, kudampuli, ginger, turmeric powder and chilli powder and mix well and cook it covered adding enough water.
2. Grind together grated coconut and 2 shallots to a smooth paste.
3. Add this ground coconut paste and boil well for 5-7 minutes till the gravy thickens. Switch off the flame.
4. Heat oil in a pan and splutter mustard seeds. Add fenugreek seeds, dry red chillies, 2 sliced shallots and curry leaves and saute till brown.
5. Switch off the flame and add 1/2 tsp chilli powder and mix well. Pour this over the curry and mix well. Serve hot…

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