Marinate the prawns with salt, chilli powder, turmeric powder, fennel powder, pepper powder and garlic paste for at least 30 minutes.
Blitz the ginger, garlic cloves and green chillies in a grinder for a few seconds. Keep aside.
Heat oil in a pan.
Tip in the marinated prawns.
Cook on high heat till the prawns are done. Drain and keep aside.
In the same oil (you may add more oil), add the curry leaves and sliced shallots.
Saute till the shallots turn slightly brown.
Tip in the ginger-garlic-chilli mixture.
Saute till the raw smell goes.
Add the chilli, fennel, pepper and turmeric powders and fry for a minute.
Add the tomatoes and cook till oil separates.
Add salt to taste.
Pour the coconut milk and mix well.
Cook till the coconut milk is absorbed.
Add the vinegar and mix well.
Switch off heat.
How to Assemble
Clean and wipe the banana leaves dry.
Wilt the leaf by holding over the flame. Make sure the entire leaf is wilted.
Apply a bit of oil on the centre of the leaf.
Put a bit of masala mixture and place a few of the fried prawns over the masala.
Spoon a bit of masala mixture on top. You can make 3-4 layers.
Now fold the banana leaf to form a parcel.
Secure the parcel with a string.
You can make more parcels with the remaining prawn- masala mixture.
Take a pan and apply a bit of oil.
Place the parcel and cover and cook on low heat for 5 minutes.
Flip and cook for another 5 minutes.
Now the parcel is ready to be served.
This dish goes very well with Rice.