Preparation / Directions:
WASH, clean and devein the prawns. In a bowl, put the prawns, chile powder, turmeric powder, salt, lime juice and cinnamon. Mix well and keep the prawns aside to marinate for 30 minutes.
Heat oil in another pan and fry the onions, curry leaves, lemon grass, garlic, ginger and green chiles until the onions turn light brown. Add the marinated prawns and sauté for five minutes.
Grind together the grated coconut, raw rice and mustard seeds to a fine paste. Add the thick coconut milk to it, mix well and keep aside. When the prawns turn pink, and are almost dry, add the ground coconut-rice mixture and simmer until the gravy is thick.
Serve hot with rice.