1 kg tiger prawns, cleaned, de-veined and with the tail
1 can coconut milk
1 tsp turmeric
1 tsp salt
1 large onion paste
1 large clove of garlic, roughly cut
1 tsp fresh ginger paste
2 Tej Patta
5 green cardamom
2 sticks of cinamon
1 tsp sugar
6 green chillies, slit open mid way.
1 tbsp ghee (optional)
1 tsp freshly ground garam masala (optional)
Clean the prawns thoroughly. Keep the tail of the prawn intact as it adds to the flavour of the curry.
Pat-in the turmeric and salt onto the fish and set aside for 30 minutes.
In a non stick pan add 3 tbsp oil. Once the oil is well heated drop the prawns one by one into batches and shallow fry till they turn golden.
Once the prawns are fried, in the remaining oil (shuld be about 1 tsp full) drop the crushed garlic. Fry till it changes color and remove it from the oil.
Then add the tej patta as well as coarsely crushed cinamon, cardamom and clove into the oil.
Once you smell the fragrance of the masala add the onion and sugar to it. Keep frying till the onion turns brown and oil begins to seperate.
At this point add the ginger paste and cook for about a minute.
Add the coconut milk. Fill the can with 1/3rd water, shake the can and pour the water into the pan. Mix the coconut milk and allow for the first boil to surface.
Add the prawns and salt (about 1 tsp OR as desired) and cook the curry on low flame till the curry begins to thicken (approximately another 4 minutes).
Add the green chillies and allow to simmer for another minute.
Remove from heat and pour out into serving dish.
Add a tbsp of ghee and a tsp of garam masala as garnish.
Serve with hot steamed rice OR peas pullao.