Tomato Prawn Curry

1/4 kg Uncooked shelled prawns
20 Dried kashmiri chillies
10 Peppercorns
1 tb Corriander seeds
1 ts Cummin seeds
25 Tomatoes, peeled and chopped
1/2 Coconut, milk from
2 Onions, sliced
6 Cloves garlic, chopped
1 1-inch piece ginger, chopped
4 Green chillies
Few curry leaves
1 Handful fresh corriander leaves
Salt and pepper to taste


Grind the chillies, corriander, cummin and peppercorns. Fry the onions, garlic and ginger until the onions have browned. Add the masala, fry for a minute then add the tomatoes and curry leaves and green chillies. Cook for a minute or so and then add the prawns and coconut milk and fresh corriander. Cook on a low heat until sauce has thickened.