Prawns Fort House One of the joys of the Indian province of Kerala is the fantastic seafood, especially the giant prawns you find there. If you happen to find yourself in Cochin, check out the Fort House restaurant. It is unassuming but the food I had there was delicious. This is, as best as I can reproduce it, their version of giant prawns. I’ve had some success making it with large shrimp and monkfish too. 2 tablespoons ghee or clarified butter 4 giant prawns with their tails and heads on 1/4 cup freshly grated coconut ½ cup finely sliced shallots 1 teaspoon chopped fresh ginger 3-4 crumbled Kashmiri chilies 1 tablespoon coconut oil 10 curry leaves 1/4 teaspoon mustard seeds 2 teaspoons lime juice In the ghee, fry the prawns along with the hot pepper and ginger. Remove and set aside. Over lower heat, stir fry the shallots and coconut until golden. Heat the coconut oil in a separate pan. Add mustard seeds. When they begin to pop add the curry leaves and cook about 30 seconds. Add this to the shallot mixture along with the prawns and cook, covered, until cooked through. Sprinkle with lime juice and let rest, covered, for 5 minutes before serving. Makes 1 portion