500gms prawns, remove shell but leave tail intact , devein
1/2 tbsp instant coconut cream powder or 3 tbsp thick coconut milk
1/2 tsp sugar
6 cherry tomatoes,chopped or 1 small tomato
salt to taste
1 dried chilli, break into a few parts, discard the seeds
1 bay leaf
2 sprigs curry leaves
80gms rose shallots,sliced thinly
20gms shallots crisps
1 tbsp chilli powder
1/2 tsp turmeric powder
1 tsp coriander powder
1/4 tsp fennel powder
1/2 tsp cumin powder
1 tsp freshly grounded black pepper powder
Grind into a paste with a bit of water Ingredients B .Keep aside .
Combine ingredients D in a bowl. Keep aside.
Heat a wok,in low flame , add about 4 to 5 tbsp oil , add in dried chilli, bay leaf, 1 sprig curry leaves and rose shallots. Saute until the shallots had soften and turn light brown. Then add in Ingredients D. Stir fry quickly the powders with the shallots until fragrant. Mix in chopped tomatoes and grind paste(Ingredients B) in the masala. Stir fry until fragrant until tomatoes turn mussy. Add in prawns. Stir to mix all the ingredients.Sprinkle some water if the dish is too dry. Add in salt to taste ,sugar and coconut powder. Keep stirring until the dish turn dry .Finalize with mixing pepper powder and another sprig of curry leaves. Stir a few seconds and close fire.
Note : You can add 1/4 tsp garam masala if you wish .