Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        sauce
   1      tablespoon    tomato puree
     3/4  teaspoon      salt
     1/4  teaspoon      sugar
   1      teaspoon      garam masala
     1/2  teaspoon      ground roasted cumin seeds
     1/4  teaspoon      chili powder -- or to taste
   3      tablespoons   coriander leaves -- finely chopped
   1                    fresh green chili pepper -- finely chopped
   1      tablespoon    lemon juice
   1      7 oz can      coconut milk -- well stirred, or
                        -- cream
                        for stir-frying prawns
   3      tablespoons   vegetable oil
   1      teaspoon      black mustard seeds
   3      cloves        garlic -- finely chopped
  15                    fresh curry leaves
   1 1/4  pounds        medium-sized uncooked prawns -- peeled and
                        deveined

Preparation:

To make sauce put tomato puree in bowl. Add salt, sugar, garam masala, ground roasted cumin seeds, chili powder, coriander leaves, green chili, lemon juice and 1 tablespoons water; mix well. Slowly ad coconut milk or cream, mix. Set aside. To stir-fry prawns put oil in wok and set over med-high heat. When hot put in mustard seeds. As soon as seed pop, a few seconds, add garlic and curry leaves. Sir until garlic tuns medium brown and put in prawns. Stir until prawns turn opaque most of the way though and put in sauce. Turn heat to medium and just heat sauce through until it begins to simmer. By then prawns should be cooked through. Turn of heat. Serve with rice.