- King prawns – ½ kg, shelled and deveined
- Green chillies – 6, fresh, medium size, medium hot, sliced length-wise
- Ginger – 1/2-inch piece, finely chopped and crushed
- Garlic – 3 beads, whole, lightly crushed
- Onions – 2, medium size, diced
- Curry leaves – a sprig
- Turmeric powder – ¼ teaspoon
- Chilli powder – 2 teaspoons
- Black pepper powder – 1 teaspoon
- Tomatoes – 2, medium size, fully ripe, finely chopped
- Capsicum – 2, medium size, fresh, diced
- Soy sauce – 1 teaspoon
- Coconut milk – ½ cup
- Lemon juice – 2 teaspoons
- Coriander leaves – a small bunch
- Salt – 1-1/2 teaspoon or adjusted to taste
- Oil – 2 teaspoon
Heat oil in a fry pan and when very hot put in the garlic, curry leaves, onion, and ginger.
When onions turns limp, add the turmeric powder, chilli powder, black pepper powder, and fry for a minute.
Add the tomatoes and saute till oil separates from it. Now add the capsicum, soy sauce, prawns, and salt. Stir-fry for 2 minutes on moderate heat. Add the coconut milk, green chillies, and lime juice alongwith half a cup of hot water.
Bring slowly to the boil, simmer, and let the prawns cook in this mixture for approx 5 minutes.
Serve hot garnished with coriander leaves