For the salad
Marinate the shrimps with half the quantity of chilli powder, turmeric powder and salt to taste. Ste aside in the fridge for 30 minutes.
Cook the prawns in a little water along with the kokum pieces. When the prawns are cooked, drain the water and set it aside.
Heat coconut oil in a pan and sauté the coconut slivers till they turn brown. Tip in the shallots, green chillies, ginger, garlic & curry leaves, and saute.
When the coconut and onions are browned, add the remaining chilli powder and turmeric powder and sauté for 10 seconds more.
Add the cooked shrimps to the mix and toss well. Garnish with crushed curry leaves.
For the salad, cut all the vegetables into small cubes. Mix together with the rest of the ingredients and toss. Serve as a cooling dish after a spicy lunch of chemmeen ularthiyathu.
By Ria Samuel