Recipe

1. Peel and chop the ginger and onions into small chops. Chop also the tomatoes.
2. Heat 3 tablespoons of oil in a frying pan, when its hot add half the mustard seeds, ginger, half the curry leaves, and the fenugreek.
3. Stir and fry for a minutes, then add the onion and cook it with a medium heat until it looks golden.
4. Add the chili powder, turmeric and coriander, and stir for 30 seconds. Add the kokum and the tomato. Let it simmer until it is reduced and you the oil starts separating from the sauce.
5. Add 2 tablespoons of water to get a better consistency, add sea salt and the king prawns. Let it simmer until the prawns are well cooked.
6. Add the coconut milk, and let it boil for 2 minutes and turn the heat down to low.
7. In another pan, heat 1 tablespoon of oil, add the chilies and the other half of the mustard seeds and curry leaves. Fry for a few seconds, then mix it into the curry. Serve it with steamed rice.