Preparation

In a food processor, grind the onions, tomatoes and green peppers into a thin paste.
Heat the oil in a pan and add the paste. Fry for a minute.
Add the ginger and garlic pastes and fry for another minute.
Add spices and brown masala until the oil starts to separate from it.
Add coconut milk and bring to a boil. Add salt to taste.
Add the prawns and cook for another 2 minutes.
Turn off the heat and stir in the cream.
Decorate with coriander leaves and serve with Jeera rice or white rice.

Ingredients

  • 1 kg of large prawns (tiger prawns)
  • 2 large onions
  • 3 tomatoes
  • 2 green peppers
  • 2 tablespoons garlic paste
  • 1 tablespoon of ginger paste
  • 1 tablespoon of garam masala
  • 2 teaspoons coriander powder
  • 1 teaspoon ground cumin
  • 2 cups Coconut milk
  • 3 tablespoons sour cream
  • 3 tablespoons vegetable oil
  • Salt to taste