Prawns curry

For the marinate:
1. 1/2kg prawns
2. Marinate the prawns in the chettinand masala for half an hour.

For gravy:
Ingredients:
1. 3tsp ginger garlic paste
2. 3tsp fish sauce
3. 1/2 litre coconut milk
4. 4 green chillies
5. mushrooms
6. Oil
7. Salt to taste


Method:
Heat the oil in a deep pan, sauté the ginger, garlic paste, green chillies and mushrooms. Then add the prawns, stirring constantly. When the prawn starts curling, pour in the coconut milk and bring to a boil. Add salt, fish sauce and turn off the flame.

Ladies finger masala 

Ingredients:
1. 1/4 cups oil
2. 1 large chopped onion
3. 10 cloves garlic, minced
4. 2 green chillies, chopped
5. 1tsp turmeric
6. 1tsp ground cumin
7. 250gms ladies finger
8. Salt to taste

Method:

Heat oil in a deep pan. Add onion, garlic and chillies and fry on medium heat till it turns brown. Add turmeric and cumin and fry again for 2mins. Finally add ladies finger, salt and mix properly. Cover with a lid and cook for 10mins on a low flame. Serve hot with steamed rice or rotis.