Ingredients

• 500 gm. peeled prawns. You can use whole prawns too, just remove the intestine on the dorsal side. It can contain gritty residue. Sometimes it is empty and hardly visible, in which case you can leave it.

• 2 small onions (approx. 200 gm), peeled and roughly chopped

• 3 cloves garlic, peeled , can be omitted

• 1/2 inch piece ginger, peeled and roughly shredded

• 2 tbsp. oil (you can use less in a non-stick pan)

• 1 tsp. mustard seeds

• 10-12 curry leaves

• Salt to taste

• 1/2-1 tsp. chilli powder

• 1 tsp. turmeric powder

• 1 tomato (100 gm.), chopped in small pieces or 1 small cup/1/2 tin of tinned tomatoes

• 1-2 cups water, depending upon how thick a gravy you like

• 1 tsp. Garam Masala

• 1/2 tsp. sugar (optional)

• 2 tbsp. cream of coconut (in cake form or tinned or powder)

• Optional: A small bunch of coriander leaves, finely chopped (optional)

Instructions

1. Blend onion, ginger and garlic to a paste.

2. Heat oil in a wok or karahi, add mustard seeds. When they splutter, add curry leaves and stir for 10 seconds.

3. Add and fry onion, ginger and garlic paste until golden brown.

4. Add tomatoes, turmeric, chilli powder. Stir-fry until oil separates.

5. Add water, bring to boil.

6. Add garam masala, salt and sugar. Stir and cook until aroma rises. This should take no more than 5-6 minutes on a high flame.

7. Add cream of coconut, cook for a minute or two, until well mixed.

8. Add prawns, bring to boil. Keep stirring and reduce heat if necessary. Do not overcook prawns or they will become rubbery. They only need a few minutes, until they change colour to orange.

9. Serve garnished with chopped coriander leaves, with Boiled Rice.