Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  16                    tiger prawns
   3      tablespoons   coconut oil
 300      gram          onions -- chopped
  10      grams         ginger -- julienne
   4                    green chiles -- slit and julienne
  15      grams         ginger paste -- strained
  15      grams         garlic paste -- strained
 400      gram          tomatoes -- chopped
  45      grams         kokum
  15      grams         coriander powder
  12      grams         chile powder
   1      teaspoon      turmeric powder
  24                    curry leaves
                        salt to taste
     1/2  cup           thick coconut milk

Preparation:

SHELL the prawns but retain the tails, devein, wash and pat dry. Soak kokum in enough lukewarm water for 10 minutes. Drain and discard the water, and cut the kokum into small cubes. Heat oil in a pan and fry the onions over medium heat until translucent and glossy. Add ginger and green chiles, sauté until the onions are light golden. Add ginger paste and garlic paste and stir until the moisture evaporates. Mix coriander powder, chile powder and turmeric powder in 1/4 cup water to a paste and add to the pan. Stir-fry until the moisture evaporates. Add tomatoes and kokum and stir well. Add two cups water and salt. Bring to a boil, lower the heat and simmer until reduced to half its quantity. Add the prawns and bring to a boil. Lower the heat. Add curry leaves and simmer for four minutes. Remove the pan from heat, stir in the coconut milk. Return the pan to heat and simmer for two to three minutes. Remove from heat and adjust the seasoning Serve hot with steamed rice.