Luscious prawns curry simmered in thick, creamy coconut milk

It's very common in coastal areas to cook fish in coconut milk, especially prawns. The prawn curry simmered in a lip smacking creamy coconut gravy tastes delicious with a soft paalappam, fried rice, regular meals and more. The spicy marinade adds extra flavour too, to the dish. Here is the recipe.

Ingredients
300 – 400 gms prawns
½ tsp chilli powder
A pinch of turmeric powder
¼ tsp ginger – garlic paste
Salt as required
A pinch of pepper powder
¼ tsp coconut oil + some more to fry
For the gravy
Coconut milk
Coconut oil
Curry leaves
Pepper powder
Ginger – garlic
Salt as required

Preparation
Prepare the marinade by mixing chilli powder, turmeric powder, ginger – garlic paste, salt, pepper and coconut oil
Add cleaned prawns into it
Mix well and keep aside for at least 30 minutes
Fry these in hot coconut oil (the prawns shouldn’t be fully cooked)
Heat coconut oil in a pan or an appam vessel
Place a plantain leaf on it
Add the fried prawns, coconut milk, salt, fried and crumbled curry leaves and some pepper powder
When the prawns begin to cook in the coconut milk, add chopped shallots, ginger, garlic and curry leaves
Turn off the flame before the coconut milk boils
Tasty prawns niramaya is ready.
Nb – You could add toasted fennel seeds along with curry leaves.