A dry, spice-coated preparation that benefits from the pan's compact, hot surface.
Ingredients: 300g prawns (cleaned), 1 onion, 1/2 cup grated coconut, 1 tbsp coriander seeds, 1 tsp black pepper, 4 dried red chillies, 1 tsp turmeric, curry leaves, 2 tbsp oil, salt.
Method:
- Dry-roast coconut, coriander seeds, pepper and chillies; grind to a coarse masala.
- Heat oil in the fry pan; sauté onions and curry leaves until golden.
- Add prawns and turmeric; cook until they turn opaque.
- Add the ground masala; toss on medium-high heat until dry and well coated.
- Finish with a few fresh curry leaves.