Grind the ingredients for marinade in the mixer till ingredients fully blend into buttermilk.
Now soak prawns in the mixture and refrigerate for an hour. Check the salt once more before refrigerating and add if necessary.
Heat a sauce pan to medium. Drain the excess liquid from the prawn mixture into the pan. Drain fully as the prawns will let out water while cooking.
Add finely chopped ginger and green chilli and boil stirring continuously till a thick consistency is obtained. Amount of sauce should have reduced to less than half.
Reduce the heat to minimum and add the prawns, mix properly. Take care to scoop in all the sauce sticking to the walls of the pan while mixing.
Cook with lid on for 2mins. Then open and cook on high heat till prawns are done and consistency of sauce is back to what we had achieved before adding the prawns. Don’t overcook the prawns or they will harden.
Once ready remove to serving dish.
In the same sauce pan, heat the coconut oil to medium, switch off the heat and add sliced red chilli. Pour immediately over prawns.
Serve with rice and enjoy a tangy hot lunchJ