Restaurant style Prawn curry

Heat 2 tablespoon of oil in a pan.

Saute chopped onion for 2-3 minutes.

Add ginger-garlic paste and saute for few seconds.

Add chopped tomato.

Stir for 1 minute.

Add salt, coriander, cumin, fennel, red chilli, turmeric and garam masala powder.

Mix and fry for a minute and then add grated coconut.

Mix well and continue to fry for 1-2 minutes.

Remove from heat and let the mixture cool.

De vein, remove the shell and clean prawns.

Keep aside.

Grind the prepared mixture to make a smooth paste.

Heat 1 tablespoon of oil in a pan.

Splatter cumin seeds,split fresh chilli, chopped garlic and curry leaves.

Add the prepared prawns and fry for a minute or till the prawns change colour.

Add the prepared curry paste and mix well to combine.

Add coconut milk and give it a boil.

Adjust the gravy consistency according to your choice by adding more coconut milk or water.

Check the salt and remove from heat.

Don't overcook the curry, or the prawns will be rubbery in texture. Remove from heat when the curry starts to boil.

Transfer to a serving bowl.

Garnish with curry leaves or coriander leaves and serve with fried rice, jeera rice or steamed rice.