Prawn Curry/ Chemeen curry

This is one dish that i have fell in love long back. One of my favorite dishes, its a typical Kerala ( South India )style prawn curry. Now you can just substitute prawns for your choice of fish also. Its makes a perfect lunch :)

Ingredients:

1 lb prawns ( cleaned)
5 green chillies ( split into two, also adjust accordingly)
1 inch ginger juliennes ( cut into thin pieces)
5 garlic pods ( juliennes / cut into halfs )
1 tomato sliced
1/4 tsp fenugreek powder/ uluva/vendhayam
few curry leaves
salt to taste
oil

For grinding:
1 1/2 cup grated coconut
1 tsp red chilly powder ( adjust accordingly)
1/2 tsp turmeric powder
1 small onion ( shallot)

For tempering:
1 tsp mustard seeds
2 red chillies
few curry leaves
oil

Method:
Boil prawns with ginger, garlic, green chillies and salt.
Grind coconut following with the others to a smooth paste.
Once the prawns are half done, pour in the grind mixture and the sliced tomato.
Check for the salt, leave it until done.
Lower the heat, pour in a teaspoon of oil, fenugreek powder ,a few curry leaves and mix well and cook for about 5- 10 mins.
Heat oil in a pan and add mustard, red chilies and curry eaves, once the mustard starts popping transfer it to the curry and mix well.
Serve hot with rice.

Note: I have used coconut oil in here, it gives in a typical Kerala flavour to the dish, but using coconut oil is purely optional and can be substituted with any cooking oil.Using lots of curry leaves adds in flavour.