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  1. Heat oil in a pan. Fry the prawns on high heat for 5 minutes. Remove prawns and set aside. In the same pan, add onions and fry for 7 minutes.
  2. Add ginger, garlic, tomatoes, red chili powder, turmeric, and salt. Cook for 20 minutes. Remove the mixture from the stove and pour into a blender.
  3. Add 3 cups of water and blend to a fine paste. Return to the pan and add the cumin seed and coriander seed powders. Cook on medium heat for 15-20 minutes until the oil rises to the surface.
  4. Add prawns and cook for a further 5 minutes. Mix in the curry leaves, stir and serve hot.