By Chef Anand Panwar
100 g White Onion
50 g California Pistachios
10 g Ginger Garlic
100 g Prawns
Curry Leaves, Green Chili & Salt to taste
100 ml Coconut Milk
20 ml Coconut Oil
Heat coconut oil in a pan.
Add mustard seeds & curry leaves.
Add white onion, pistachios, garlic, ginger, green chili together and cook for a few minutes
Add salt, turmeric powder, coconut milk and make gravy.
Put cleaned prawns in the gravy and cook for 2 to 4 minutes.
Garnish with curry leaves and chopped pistachio.