Goanese Tomato Prawn Curry

1/4 kilogram uncooked shelled prawns
20 dried Kashmiri chiles
10 peppercorns
1 tablespoon coriander seeds
1 teaspoon cumin seeds
25 tomatoes -- peeled and chopped
milk from 1/2 a coconut
2 onions -- sliced
6 cloves garlic -- chopped
1 1" piece ginger -- chopped
4 green chiles
6 curry or bay leaves
1 bunch cilantro -- fresh
salt and pepper to taste


Grind the chiles, coriander, cumin 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 chiles. Cook for a minute or so and then add the prawns and coconut milk and fresh coriander. Cook on a low heat until sauce has thickened.