Prawns – 750 grams
Onions – 1 large, ground to a paste
2 medium, sliced finely
Chilli paste – 2 tbsp
Bay leaves – 3
Coconut Milk – 1 cup thick and 1 cup thin (milk can be extracted from one large coconut or tinned coconut milk may also be used)
Green Cardamom – 3 to 5
Salt to taste
Oil for frying
Wash and dry the prawns in a kitchen towel. Set aside.
Heat oil in a wok (kadai). Add bay leaves and green cardamom and fry for a few minutes.
Add sliced onions and fry till golden brown. Then add the ground onion paste and the chillie paste. Fry for several minutes adding little water, as necessary, to prevent the masala from burning.
Add the prawns. Stir thoroughly and then add the thin coconut milk. Keep simmering in high heat till the gravy reduces to a half. Add salt to taste.
Finally add thick coconut milk and simmer in medium heat for 12 to 15 minutes.
Serve hot with rice.
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