Ingredients:
400gms prawns, deveined, washed and drained
1 small red onion, sliced thinly
2 tsp. garlic, minced
¾ cups coconut milk
2 sprigs curry leaves (murraya koenigii)
oil for cooking
Spices: mix to form a smooth paste
1 tsp. turmeric
1 tsp. chilli powder
2 tsp. cumin powder
1 tsp. galangar powder
2 tsp. tomato paste
1½ Tbsp. coriander powder
½ tsp. fennel powder
2 Tbsp. water
Method:
1. In a frying pan, heat 2 tablepsoons of oil and fry onion and garlic until soft and fragrant. Stir in the spices and fry on low heat until oil exudes and separates from the paste (add a little more oil if necessary), for about 5-10 minutes.
2. Add the prawns and stir fry for another 5 minutes, then add coconut milk, curry leaves. Simmer to cook prawns and season to taste. Serve hot with rice.
