Basmati rice, banana leaves, and pineapple chutney, to serve
Method
Heat oil in a pot on medium flame. Once the oil is hot, add the mustard seeds and let them splutter. Add the onion, green chillies, ginger, and half of the curry leaves and sauté with a bit of salt until onions are translucent. Add turmeric powder and sauté for another minute. If it sticks to the pot, add a splash of water.
Now add the coconut milk and water, and season with salt and a bit of sugar. Add the lemongrass stick and remaining curry leaves and simmer for a couple of minutes on low heat. Add the prawns and cook until its done.
If the curry is too thick, add a bit more water.
Serve with basmati rice on banana leaves and garnish with coriander and pineapple chutney.
4 person | 
30 minutes
