In a very lightly oiled pan, cook two cups of prawns until no longer translucent. Take out and set aside. Add to the pan a teaspoon of mustard seeds, a couple of broken green chillies and a spoon of ginger paste, and 3 cups of cauliflower florets. Add a teaspoon of cumin powder and coriander powder each, and a spoon of turmeric, with salt to taste. Cook on low until cauliflower is cooked through. Add the cooked prawns into the pan and a half cup of desiccated coconut. Add a pinch of sugar and cook for a minute or two more before adding two spoons of chopped coriander leaves and taking the dish off the heat.
Serve hot with rotis!
