Dry Prawn and Cabbage Thoran

Ingredients

• Cabbage - 1 whole
• Dried prawns - 250 g
• Coconut - 1/4 cup
• Onion - 1 whole
• Ginger-garlic paste - 1 tbsp
• Turmeric powder - 1/2 tsp
• Red chili powder - 1/2 tsp
• Coriander powder - 1/4 tsp
• Pepper powder - 1/4 tsp
• Garam masala powder - 1/4 tsp
• Mustard seeds - 1/4 tsp
• Urad dal - 1 pinch
• Curry leaves
• Salt
• Oil

Instructions

1. 1Rinse the dried prawns under cold water a couple of times, leaving the shells on, then drain well.
2. 2Core and shred the cabbage, chop the onion, and grate the coconut if it is not pre-grated.
3. 3Heat oil in a wide pan over medium heat. Add the mustard seeds and wait until they splutter, then add the urad dal, ginger-garlic paste and curry leaves and sauté briefly until fragrant.
4. 4Add the chopped onion and fry until it becomes translucent and soft, stirring occasionally so it browns lightly but does not burn.
5. 5Stir in the turmeric, red chili, coriander and garam masala powders and cook until the raw spice smell fades.
6. 6Add the shredded cabbage, the drained dried prawns and salt, toss everything together, cover the pan and cook until the cabbage is tender.
7. 7When the cabbage is cooked through, add the grated coconut and the pepper powder, stir for 2 minutes over low heat to warm the coconut, then remove the pan from the heat.
8. 8Serve hot with rice. Optional: finish with a squeeze of lime for a bright lift.