Kismur

Heat 15 g coconut oil in a pan and add 3 g mustard seeds, 1 g asafoetida, and 5 g curry leaves.

Once the mustard seeds splutter, add 100 g chopped onion and sauté until translucent.

Add 100 g prawns, 2 g turmeric powder, 3 g chili powder, and 3 g salt to the pan.