• 2 large onions
  • 3 tomatoes
  • 2 green chilies
  • 3 tablespoons vegetable cooking oil
  • 1 tablespoon ginger paste
  • 2 tablespoons garlic paste
  • 1 tablespoon garam masala
  • 2 teaspoons coriander powder
  • 1 teaspoon cumin powder
  • 2 cups coconut milk
  • Salt
  • 2 pounds large ​prawns (also called tiger prawns)
  • 3 tablespoons single cream
  • Garnish: fresh coriander leaves

Steps to Make It

  1. Gather the ingredients.
  2. Grind the onions, tomatoes, and green chilies into a fine paste in a food processor.
  3. Heat the oil in a pan and add the paste. Fry for a minute.
  4. Add the ginger paste and garlic paste and fry for another minute.
  5. Add the garam masala, coriander, cumin, and the chili paste and cook until the oil begins to separate from it.
  6. Add the coconut milk and bring to a boil. Add salt to taste.
  7. Add the prawns and cook for another 2 minutes.
  8. Turn off the fire and stir in the cream.
  9. Garnish with coriander leaves and serve with jeera rice or plain boiled rice.