There are times when one is craving something tangy and delicious without spending too much time and effort making it. Here’s a quick fix recipe that’s light, delicious and ready in a jiffy!
10-12 large prawns (seriously big ones)
3 tbsp chopped raw mango
1 tbsp chopped shallots or onion
2 cloves garlic – bash and chop
1 piece ginger – bash and chop
Pinch of methi seeds
½ tsp mustard seeds
12 curry leaves
Coconut oil – 1 tbsp
1 tbsp rice flour
Slit green chilies – 3
Haldi – ½ tsp
1 cup – thick coconut milk (can)
Heat oil, add mustard and crackle – add methi, curry leaves, ginger, garlic, haldi and onion – once translucent, add 2 tbsp coconut milk diluted in ½ cup water and a tbsp of rice flour and the kairi – boil till kairi softens a bit and add prawns.
As soon as they curl up and turn pink, add the coconut milk, salt to taste and a pinch of sugar.
At the very end, put in a tsp of raw coconut oil and immediately switch off gas – serve with plain rice