Instructions

1. Heat the oil in a deep bottomed vessel, add mustard seeds and red chillies and let them splutter.
2. Add the onion and fry until brown.
3. Add the turmeric, tomato, coriander powder, cumin powder and the red chilli powder. Fry until the tomatoes are soft.
4. Add the coconut milk and prawns and cook both of them together on slow flame until the oil oozes out.
5. Garnish with coriander leaves and serve hot.