Prawns curry

Ingredients:

• 1 large onion
• 1 large tomato
• 1 ½ tbsp. fresh  coconut 
• 2 pinches of turmeric
• lemon juice
• ½ to ¾ tsp. red chili powder
• ½ tsp. coriander powder
• ½ tsp. garam masala
• 1 tsp. ginger garlic paste or grated
• 250 grams prawns
• 1 ¼ cup water (adjust, you may need more or less)
• 1 sprig curry leaves
• 1 garlic clove
• ¼ tsp. cumin
• Chopped coriander leaves for garnish
• 1 ½ tbsp. oil

Method:

1. clean and wash the prawns. Add turmeric and lemon juice to the prawns. 
   
2. Add ¾ tbsp. oil to a pan and fry onions till transparent, add ginger garlic paste and fry till the raw smell disappears.
   
3. Add tomatoes, add salt and turmeric and fry till the tomatoes turn mushy. Add red chili powder, garam masala, coriander powder and then the coconut. Fry everything well for about 3 to 5 minutes without burning. Cool this and blend with ¾ water to smooth. To speed up the process you can use ice cold water to blend the hot mix.
   
4. Add another ¾ tbsp. oil to the pan and heat up, add cumin and garlic, when the garlic is lightly roasted add curry leaves and saute till they turn crisp.
   
5. Add the prawns and fry till the color changes, just for about 2 minutes, for the raw smell to disappear.
   
6. Pour the ground mixture and add water as needed. Cook till the prawns are cooked, they swirl up when cooked. Do not overcook they turn hard.
   
7. Garnish with coriander leaves.Serve with any rice, biryani  or chapathi.