Prawns coconut curry (konju vevichathu)

Ingredients	For 4	For 100
Large variety prawns or crayfish	500gms	12.5kg
Red chillies	15 to 20gms	300 to 400gms
Coriander	1 tsp	50gms
Turmeric	a small piece  or ¼ tsp powder	20gms
Pepper	1 tsp	100gms
Small red onions	4	50gms
Garlic	4 flakes	50gms
Ginger	1.25 cm ( ½ “)piece	100gms
Curry leaves	2 springs	1 bunch
Cocum	15 – 20	300 – 340gms
Coconut	½	12
Salt	to taste	100 – 120gms
Coconut oil (fresh)	30ml	500ml

Shell prawns. Remove intestines, wash thoroughly several times in cold water. Roast or dry heat red chilliest, coriander and turmeric. Powder fine and grind to a smooth paste with onion, garlic and pepper. Chop ginger into fine pieces. Soak cocum in water. Slice coconut into thin quarter inch pieces. In a stainless steel pan put in the curry leaves and half the cocum. Mix together the ground paste, ginger, salt, remaining cocum, coconut and prawns. Put into the stainless steel pan. Pour water to be in level with rest of ingredients. Put on fire and bring to boil quickly. Reduce fore and simmer till prawns are cooked. Test for salt. Pour fresh coconut oil on top and remove from fire. Cool and cover. This can be kept for 2 days.