Malabar Prawn Curry

Heat the oil in a heavy saucepan on medium heat. Add the mustard seeds and let them splutter. Now add curry leaves, fenugreek, cumin and fennel seeds. Saute for 1 min. Add the chopped onion garlic and ginger and saute till softened.

Add the curry spices and fry for a further 10 seconds making sure it doesn’t burn. Add the 150ml of water and salt. Bring to boil then add in the coconut milk..

Add the green beans and continue to cook for 3 minutes. Add the prawns and tomatoes and cook over low heat for 6-7 minutes. Turn the heat and stir in the coriander leaves. Serve with white rice.