400 grams medium prawns shelled and deveined (weight should be 400 grams after shelling)
1/2 teaspoon turmeric powder
Juice of a quarter lime
1 tablespoon vegetable oil
5 green onion bulbs sliced into rings
5 tablespoons fresh fenugreek leaves stems removed, washed and chopped
3-4 Indian green chillies slit lengthwise
1 tablespoon garlic and ginger paste
1/4 cup coconut milk (optional)
Salt to taste
2 tablespoons stalks of green onion finely chopped
Wedges of Lime
Combine shrimp with turmeric and let sit 15 minutes.
Meanwhile heat oil in a skillet and saute green onion bulbs 1 minute until they have softened. Add fenugreek and green chillies and saute another minute. Add garlic and ginger paste and cook until fragrant.
Stir in the coconut milk now if you plan to use it and cook until bubbly.
Stir in the prawns and lime juice. Cook until prawns are just tender and edible.
Switch off flame and add salt to taste. Garnish with green stalks and wedges of lime.
Serve with rotis if you have not used the coconut milk or with plain boiled white rice if you have a gravy.