Kerala Style Wasp Larva Curry

1Heat coconut oil (2 tablespoons) in a pan over medium heat.

2Add mustard seeds (1 teaspoon) and cumin seeds (1 teaspoon), and let them splutter.

3Add the finely chopped onion (1) and green chilies (2), sauté until the onion (1) turns golden brown.

4Stir in the ginger-garlic paste (1 tablespoon) and cook for another minute until fragrant.

5Add the chopped tomatoes (2) and cook until they soften and the oil separates from the mixture.

6Sprinkle in the turmeric powder (1 teaspoon), red chili powder (1 teaspoon), and coriander powder (1 teaspoon), and mix well.

7Add the wasp larvae (500 g) to the pan, stirring gently to coat them with the spices.

8Pour in the coconut milk (1 cup) and season with salt. Stir to combine and bring to a gentle simmer.

9Cover the pan and let it cook for about 10-15 minutes, allowing the flavors to meld and the larvae to cook through.

10Once done, remove from heat and garnish with fresh coriander leaves before serving.