Ingredients :
1. 1 tsp black pepercorn
2. 1/2 tsp black mustard seeds
3. 2 tsp coriander seeds
4. 1/8 tsp fenugreek seeds
5. 2 tbsp oil
6. 3 ground onions
7. 12 curry leaves
8. 2 tsp chopped garlic
9. 1" chopped ginger
10. 1.5 tsp red chilli paste
11. 750 ml fish stock
12. 750 gm prawns without shells
13. 2 tbsp lime juice
14. 125 ml coconut milk
Steps To Cook :
1. Roast peppercorns, mustard, curry leaves and fenugreek seeds. Grind to a fine powder.
2. Heat oil. Add onions; curry leaves, garlic and ginger. Stir and fry for 3 minutes.
3. Add a couple of tablespoons of water to prevent sticking. Add dry masala and red chilli paste. Cook for a few minutes before adding the stock.
4. Season and bring to a boil. Simmer for 15 minutes.
5. Add prawns and cook until tender. Stir in limejuice and coconut milk.
Heat through Kerala Prawn Soup and serve
