Get all the ingredients ready to make a fine chutney paste. Also prepare 200ml of coconut milk from freshly grated coconut. Alternatively, feel free to use the can version

Now take garlic chives, coriander, green chillies, ginger and garlic pods and grind it into a fine paste. I have used a traditional grinder to make a fine paste of the ingredients. The flavours turn out to be awesome.

Heat butter in a pan on a medium flame. I have used excess butter here lol not required! 😂 Infact, one can totally skip the butter and use oil instead to retain the strong flavors of green masala.

Add prawns, chopped garlic chives stems and roots, crushed black pepper, salt and squeeze half lemon. Stir until prawns are perfectly cooked.

I had excess of butter lol so I have added one finely chopped onion in the same pan. Add salt. Stir fry until it becomes pinkish brown

Once the green masala is cooked well pour coconut milk in the pan. (This balances out the strong flavours of green masala and gives creamy consistency to the gravy.) Stir for a minute. Immediately add prawns, salt and red chilli flakes. Mix well. Close the pan lid and let it cook until the gravy thickens.