Ingredients

• 1 tsp - black peppercorns
• 1/2 tsp - black mustard seeds
• 2 tsp - coriander seeds
• 1/8 tsp - fenugreek seeds
• 2 tbsp - oil
• 3 ground onions
• 12 curry leaves
• 2 tsp - chopped garlic
• 1" chopped ginger
• 1.5 tsp - red chilli paste
• 750 ml - fish stock
• 750 gm - prawns - without shells
• 2 tbsp - lime juice
• 125 ml - coconut milk

How to Make Kerala prawn soup

• Roast peppercorns, mustard, curry leaves and fenugreek seeds. Grind to a fine powder.
• Heat oil. Add onions; curry leaves, garlic and ginger. Stir and fry for 3 minutes.
• Add a couple of tablespoons of water to prevent sticking. Add dry masala and red chilli paste. Cook for a few minutes before adding the stock.
• Season and bring to a boil. Simmer for 15 minutes.
• Add prawns and cook until tender. Stir in lime juice and coconut milk. Heat through and serve.