Chemmen Thenga pal Curry (Kerala-style prawns cooked in coconut milk)

When it comes to non-veg, there are few things my family relishes more than prawns. Fried, sauteed, grilled - we can't have enough of 'em! The famous "Chingri Malai Curry" (prawns cooked in a rich coconut milk sauce and select Bengali spices) of West Bengal is probably our favourite, followed closely by "Daab Chingri" (prawns in a grainy mustard sauce, cooked inside a green coconut).

Having moved to the south of India, the exquisite cuisine of Kerala inevitably caught our fancy, especially because of its brilliant seafood recipes. This afternoon, I decided t try my hand at cooking a the traditional Chemmen Thenga pal, recipe sourced from http://www.mykitchentreasures.com/2010/09/prawns-in-coconut-milk-curry.html

It turned out to be the easiest dish to make and it's a creamy, spicy bit of joy, best served on a bed of steaming, fluffy white rice.

Ok, time for lunch!