INGREDIENTS

1 kilo raw peeled king prawns

2 fresh coconuts

100ml of milk curd or cottage cheese

200 gms onions

5mgs ginger

15gms garlic

1 tspn garam masala

salt to taste

3gms of red chili powder

50 mls oil

2 curry leaves

1 tspn cumin seeds

100 mls water

METHOD

Preparation

1          Shell prawns, devein and wash in water

2          Extract coconut milk by blending the coconut flesh with mixed with ¼ pint of water, then     queezed out in a dish cloth, reserve the milk.

3          Cut and slice onion

4          Make a paste of ginger-garlic by popping in a blender with a tablespoon of water

Cooking

1          Heat oil, add cumin seeds and fry until they crackle

2          Add onions, curry leaves, ginger-garlic paste and fry until golden brown in colour

3          Add curd, red chili powder, salt and garam masala. Then add prawns and coconut milk.

            Cook for 5 minutes, adjust seasoning.

To Serve

Turn onto a hot serving dish, lace with a mixture of coconut milk and sprinkle garam masala.