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Ingredients
16 large prawns, shelled, deveined, cleaned, with tails on
3 tbsp oil
300 g onions, chopped
1 tbsp ginger, julienne
4 green chillies, slit and julienne
2 tbsp ginger garlic paste
1 can tomatoes, pureed
1 1/2 tbsp coriander powder
1 tsp black pepper powder
1 1/2 tsp chilli powder
20 curry leaves
salt to taste
1 c coconut milk
Method
Heat oil in a pan and fry the onions over medium heat until brown. Add ginger and green chillies and sauté a few seconds. Add ginger garlic paste and stir until the moisture evaporates.
Mix coriander powder, chilli powder in about 1/4 cup water and add to the pan. Stir-fry until the moisture evaporates.
Add tomatoes and fry till oil leaves the sides of the pan. Add 1 1/2 cups water and salt. Bring to a boil, lower the heat and simmer until reduced to half its quantity.
Add the prawns and bring to a boil. Lower the heat. Add curry leaves and simmer for 2 minutes. Stir in the coconut milk and the black pepper powder. Simmer for two minutes. Adjust seasoning.
Garnish with coriander leaves and serve hot with plain steamed rice.
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