Coconut Prawn (Shrimp) Curry - cooking recipe

Ingredients

1 tablespoon vegetable oil
1/2 teaspoon black mustard seeds
6 fresh curry leaves
1 large onion, chopped
6 garlic cloves, minced
1 tablespoon grated fresh ginger
1 large tomatoes, chopped (tinned is OK)
1 -2 red chile
1 teaspoon turmeric
2 teaspoons garam masala
1 (400 ml) can coconut milk (unsweetened)
1 kg large raw shrimp (shrimp)
1/4 cup chopped fresh coriander

Preparation

Heat the oil in a wok; add the mustard seeds and curry leaves then quickly add the onion. Cook for about 3 minutes until the onion starts to brown.
Add the garlic, ginger, chili, tomato and turmeric. Continue to cook a few minutes more until soft.
Add the masala and fry another half minute.
Gradually add the cocnut milk and bring to a simmer.
Turn the heat to medium and add the prawns: cook for about 2 minutes or until the prawns are cooked through.
Season to taste with salt, serve in bowls with the coriander sprinkled over.