Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  16                    prawns -- cleaned, shelled
                        -- and deveined
   1                    coconut -- grated
   3 1/3  tablespoons   oil
   2      teaspoons     ginger-garlic paste
   1      teaspoon      chile powder
   1      teaspoon      coriander powder
   1      teaspoon      turmeric powder
   2      sprigs        curry leaves
                        salt to taste
   3 1/3  tablespoons   curd -- beaten
   3 1/3  tablespoons   tomato puree
 200      milliliter    water
     1/2  teaspoon      garam masala powder

Preparation:

GRIND the coconut and extract thick coconut milk. Keep aside. Heat oil in a pan. Season with ginger-garlic paste and curry leaves. Add all the remaining ingredients, except curd and tomato puree. Stir-fry for three minutes. Stir in the curd and tomato puree. Mix well and cook for about seven minutes. Add prawns and stir-fry for three minutes. Add water. Cover the pan and allow the prawns to cook until they are done and the curry thickens. Stir in the garam masala powder and coconut milk. Remove from heat. Serve with rice.