A very rich dish made of prawns and fried coconut. This Chemmeen Theeyal is very delicious also. Ingredients Raw Prawns - 500 g Vinegar - 4 tbspn Large dry Red Chillies - 4 Desicated Coconut - 6 tbspn Mustard Seeds - 1 tspn Large Onion Sliced - 1 Vegetable Oil - 4 tbspn Curry Leaves - 10 Fresh Ginger crushed - 2 inch Garlic crushed - 2 cloves Turmeric Powder - 1 tspn Coriander Powder - 1 tbsp Chilli Powder - 1 tsp Tomatoes chopped - 2 Hot Water - 125 ml Salt - to taste Coriander Leaves to garnish (optional) Method Shell the prawns and de-vein them by lightly slitting back. Rub them with a little salt and 2 tspn of Vinegar and keep aside. Dry Roast the chillies, coconut, mustard seeds, onion and blend them to a fine paste to make a masala. Heat Oil in a pan and fry the curry leaves. Reduce heat and add the ginger and garlic and fry for a few minutes until the raw smell appears. Add the turmeric powder, ground coriander, chilli powder and the masala. Stir-fry until oil seperates. Add the tomatoes, salt to taste and the hot water. Bring to boil and allow to Simmer for 5 minutes. Drain the prawns, add them to the gravy and mix well. Add the remaining vinegar when the prawns begins to cook and turn pinky orange color. Cook for a further two minutes. Do not over cook the prawns as they becomes hard.