• Prawns (or Shrimp) – ¼ kg (1/2 lb)
• Jackfruit seeds – 10 seeds
• Cocum (Kodompuli) – 2 (soaked in water)
• Coconut milk (thin) – 1.5 cups
• Coconut milk (thick) – ½ cup
• Green Chilies – 2 (slit)
• Garlic – 3 (thinly sliced)
• Ginger – 1” piece (thinly sliced)
• Turmeric Powder – ¼ tsp
• Red Chili Powder – 2 tsp
• Salt – to taste
• For Tempering :
• Coconut Oil - 2 tbsp
• Mustard seeds - 1 tsp
• Shallots - 2 (chopped)
• Dry red chilies - 2
• Curry leaves – 1 sprig

Clean and devein the prawns and keep it ready.

You can buy deveined prawns or shrimp to save time.

To clean the jackfruit seed, peel the outer white skin and then scrape off the brown coating with a knife as much as possible.

Chop it into half lengthwise.

Take a clay pot and add all of the above ingredients (except the thick coconut milk).

Switch on the flame and cook it over medium low flame for about 10-15 minutes.

By now everything will be well cooked.

Add little extra water if you want more gravy.

Now add the thick coconut milk. Just as it starts to boil, switch off the flame.

Heat coconut oil in a small pan and pop the mustard seeds.

Add the chopped shallots and fry till golden brown.

Add the dry red chilies and curry leaves and fry.

Add this seasoned oil over the curry.

Keep the curry covered so that the flavors are trapped inside.

by Pak101.com (few years ago!) / 857 views