Instructions: Wash, shell and de-vein the prawns. Rinse under running water and pat dry.

Chop the onion, garlic and ginger and slice the chile and tomatoes. Crush the cloves and cardamoms.

Heat the oil and when hot add the curry leaves, lemon grass, onion, garlic and ginger. Cook for a couple of minutes then the tomato, chile powder, paprika powder, cinnamon stick, fenugreek, salt and turmeric. Add the prawns and mix well. Toss for about 5 minutes.

Pour in the thin coconut milk, blend well and cook for 5 minutes Add the Coconut milk, thick and simmer gently for 10 minutes. Sprinkle with lime juice and teaspoon of curry powder before serving.

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