Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    garlic cloves
     1/2  inch          fresh gingerroot -- peeled
   3                    fresh hot green chilies -- serrano
   2 1/2  cups          onion -- thinly sliced
     1/4  cup           vegetable oil
   1 1/2  tablespoons   ground coriander
   1      teaspoon      ground cumin
   1      teaspoon      turmeric
   1      teaspoon      salt
     1/2  teaspoon      black pepper -- freshly ground
     1/4  teaspoon      ground cinnamon
     1/8  teaspoon      ground cloves
   1      can           unsweetened coconut milk -- (14 ounce)
   2      pounds        jumbo tiger prawns or jumbo shrimp -- (about 24)

Preparation:

Shell and devein the shrimp. Mince garlic and gingerroot. Finely chop chilies. In a deep 12 inch heavy skillet cook onions in oil over moderate heat, stirring occasionally, until edges are browned. Add garlic, gingerroot, chilies, and remaining ingredients except coconut milk and prawns or shrimp and cook over moderately low heat, stirring occasionally, 8 minutes. Stir in coconut milk and remove skillet from heat. Sauce may be made days ahead and cooled completely before being chilled, covered. Shell prawns or shrimp, leaving tails and first shell segments intact, and devein if desired. Bring sauce to a boil, stirring. Add prawns or shrimp and simmer, uncovered, stirring occasionally, until just cooked through, 3 to 5 minutes.