2 tbsp. oil
1 tsp. mustard seeds
2 onions, finely sliced
2 green chillies, sliced
1" fresh ginger, peeled and sliced
a few curry leaves
1 tsp. chili powder
1 tsp. turmeric powder
1 lb shrimp
2 small green mangoes, peeled & chopped
7 fl oz coconut milk (For coconut milk take 2 cup grated coconut, add 1 1/4 cup of hot water in it. Blend for a few seconds. Take a small piece of clean cloth. Place it over a bowl. Empty the contents of blender onto that cloth. Squeeze out all the liquid, which can be used as a substitute for coconut milk).
salt to taste
Heat the oil in a large saucepan. Add the mustard seeds. As soon as they begin to pop add the onions, green chili, ginger and curry leaves. Cook over medium heat for 5-7 minutes or until the onions are brown. Add the chili powder and turmeric, mix well and saute` for another 2 minutes.
Stir in 8 fl oz water and bring the mixture to boil. Lower the heat and cook for 5 minutes. Add the shrimp and the mangoes, then raise the heat to medium and continue cooking for another 5 minutes, stirring occasionally.
Lower the heat under the pan, add the coconut milk and simmer for another 5 minutes, stirring constantly until the sauce thickens and the prawns are well cooked. Add salt to taste and serve hot.