Keep aside. Heat oil in a kadai - add the items under `to temper`; then add onions and garlic fry until it turns slighly brown.

Then add ginger garlic paste, fry for a minute. Then add prawns and tomato puree.

Saute for about 5 mins until prawns starts shrinking. Then add red chilli and coriander powder.

Saute until raw smell of tomatoes leave and the masalas blend well. Prawn lets out water so check that and then add 1/4 water and keep covered.

Once the prawns turn soft, add required salt. Now add the coconut paste and allow it to boil and get cooked until oil separates and the curry becomes semi dry.

Garnish with chopped coriander leaves and switch off stove. Serve with steamed rice or chapathi.

Recipe courtesy: Sharmispassions RELATED RECIPES Chinese chicken and prawns combo curry Zero oil mixed vegetable curry Vankay paalu koora Oyster mushroom peas curry Simple beet greens dal Ingredients: 1 cup - prawns, cleaned 1/4 cup - small onion 6 pearls - garlic 1 tsp - ginger garlic paste Tomato puree, from 1 tomato Turmeric powder, a generous pinch 1 tsp - red chilli powder 1/2 tsp - coriander powder Coriander leaves Salt, a pinch To temper: 2 tsp - oil 1/2 inch piece - cinnamon 2 - cloves 1 - bayleaf, torn roughly Curry leaves, a few To grind: 3 to 4 tbsp - coconut 1/2 tsp - fennel seeds (less)