Prawn curry in fresh coconut

Tiger prawns 1/2 kilograms, peeled, mango 2, skinned and thinly sliced, drumstick 2, cut into 4 inch pieces, curry leaf 1 sprig, turmeric powder 1/4 tsp., chilly powder 2 tsp., coriander powder 1 tsp.,
salt to taste, onion 1, sliced, green chilly 4 silted, fenugreek powder 1/4 tsp., coconut oil 2 tsp. Cook the ingredients in two cups water.
Grated coconut 1 cup, grind coconut into a smooth paste. Add the paste to the cooked prawns.
Allow to boil. Reduce the flame, add fenugreek powder, mix well, add coconut oil, swirl the wok, adjust salt.
Serve with rice.


Tiger prawns