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Kerala Prawn Soup (Keral ka Jhinge ka Soup) Recipe 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

Kerala Prawn Soup (Keral ka Jhinge ka Soup) Recipe Procedure

 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 limejuice and coconut milk. Heat through and serve.