Step-by-Step Instructions

1. 1.Heat the Pan and Oil

   Place a pan on the stove and let it heat up for a few seconds. Pour 2 tablespoons of extra virgin coconut oil into the hot pan.

2. 2.Sauté Fenugreek Seeds

   Once the oil is hot, add 1/2 teaspoon of fenugreek seeds. Sauté for a few seconds until they turn light brown.

3. 3.Add Aromatics

   Add 2 tablespoons of chopped shallots (or small onions) to the pan. Stir well until the shallots soften. Then, add 1/2 tablespoon of chopped garlic and 1/2 tablespoon of chopped coriander, along with 1 sliced green chili. Continue to stir.

4. 4.Incorporate Tomatoes and Curry Leaves

   Add 1/2 chopped red tomato to the mixture. Stir until the tomatoes soften. Then, add a few sprigs of fresh curry leaves and continue to stir to combine all ingredients.

5. 5.Add Dry Spices

   Add 1/2 teaspoon of turmeric powder, 1/2 teaspoon of Kashmiri chili powder, and 1 teaspoon of coriander powder. Stir thoroughly to ensure the spices are well combined with the other ingredients and cooked until aromatic.

6. 6.Cook Prawns

   Add 150-200g of peeled and deveined prawns (with tails on for extra flavor) to the pan. Stir the prawns with the spice mixture for a few minutes until they start to change color.

7. 7.Simmer with Water

   Pour approximately 1/2 cup of water into the pan. Stir well and let the curry simmer, allowing the prawns to cook through and absorb the flavors.

8. 8.Add Coconut Milk and Season

   Once the curry is simmering, add approximately 1 cup of thick coconut milk. Stir gently to mix. Add salt to taste and continue to stir.

9. 9.Introduce Mango Slices

   Add 1/4 of a sliced ripe mango to the curry. Stir gently to incorporate the mango, which will add a unique tanginess and sweetness to the dish.

10. 10.Final Simmer and Serve

    Let the curry simmer gently for a few more minutes until it reaches your desired consistency and the flavors are fully developed. The aroma will be incredible. Serve hot with appam, hoppers, string hoppers, or rice.