A prawn dish made in the Central Travancore style.
Clean and de-vein the prawns. Mix chilli, coriander, turmeric, and pepper powders, sliced shallots , pieces of ginger that have been cut lengthwise, cloves of garlic, meenpuli (also known as Malabar tamarind or fish tamarind), curry leaves, salt and dry coconut that has been chopped to small pieces, with the prawn. Add some water and then cook till the prawns are soft but not breaking into pieces. The gravy should be allowed to become thick so that the prawns are covered with it.
Heat one-fourth cup of coconut oil; splutter some mustard seeds in it and also fry some onions that have been chopped into small pieces. In the same oil, fry some curry leaves and finally, add the cooked prawns, sauté for a while and eat while still hot.