Prawns in Tomato and Coconut Gravy

My children love this curry! It might look challenging, but it really isn't.

Note: I always shell and devein the prawns myself as they are more meaty. Also, you can vary the amount of fresh and powdered chilli to your taste.

INGREDIENTS

2 kg Prawns
4 sprigs of curry leaves
2 red onions
5com piece of lemon grass
8 cloves of garlic
4cm piece of ginger
2-3 fresh chillies
6 tomatoes
1/2 tsp clove powder
2tsp cardamon powder
2 tsp chilli powder
4 tsp paprika powder
1tsp turmeric
4 table spoons of tomato paste
2 tsp fish curry powder, or any other curry powder.
2cm piece of cinnamon bark
2 tsp of fenugreek seeds
3tsp salt
Juice of a lime
400 ml tin of coconut milk

METHOD

1. Shell and devein prawns.  Wash them throughly and pat dry with paper towels.
2. Slice onions, garlic, ginger, chilli and lemongrass.
3. Thinly slice tomatoes, removing all the seeds.
4. Heat oil and fry curry leaves till fragrant, just a few seconds.
5. Next add onions, garlic, ginger, lemongrass and fresh chilli.
6. When onion is limp add clove, cardamon, chilli, turmeric, curry powder, cinnamon, fenugreek, tomato paste and stir to make a paste.
7. Now add prawns, tomatoes, salt coconut milk and salt.
8. Stir throughly and simmer for about 10 mins.
9. Do not overcook prawns.