I am one who is likes to experiment with different cuisines.
psst...Except when it comes to fish. I am very very biased where fish is concerned. I love to have my fish cooked only in the desi (Indian) style, the spicier, the better.

I also don't like monotony in food and therefore, I tend to experiment with different recipes very often.
psst...However, when it comes to prawns, there are absolutely no experiments. I tend to alternate between two recipes. This spicy prawn curry is my favourite; I've been having it for as long as I can remember and needless to say, it is the one I make most often.

Ingredients:

Prawns - 500 gms, peeled and de-veined ( I leave the tail on as it makes for a nicer presentation)

Shallots - 3/4 cup, sliced (if you don't have shallots, use normal onions by all means)
Tomatoes - 2 large
Garlic - 1 tbsp, finely minced
Ginger - 1 tsp, grated
Green chillies - 3, finely chopped
Coriander seeds - 1 tsp, lightly roast these and pound to a powder
Curry leaves - 10 - 12
Turmeric - 1/4 tsp
Red chilli powder - 1/2 tsp
Coriander leaves - 1 tbsp, finely chopped
Coconut milk - 100 ml
Juice of 1/2 a lemon
Salt
Oil - 1 tbsp + 1.5 tbsp

Method:

Marinate the prawns in a little turmeric powder and juice of half a lemon for about 30 mins.

Heat about a tbsp of oil, add the half the curry leaves followed by the prawns. Fry for about 2 mins or till the prawns turn white in colour. Set aside.

In the same pan, heat the remaining oil. Add the balance curry leaves and the garlic. Fry for a minute and then add the onions, ginger and the green chillies, stirring constantly till the onions turn pink.

Now, toss in the tomatoes and fry till they become soft and mushy. Stir in the remaining turmeric, coriander seed powder, red chilli powder and salt and then tip in the prawns. Increase the heat to high and keep stirring constantly and briskly till the prawns are firm but cooked.
(don't over cook the prawns, that will just kill the taste and the texture!)

Add the coconut milk, once it starts to simmer, take the pan off the heat and stir in the chopped coriander leaves. Cover and let it rest for about an hour before serving so as to allow all the flavours to mingle together.

Served with piping hot rice, this is the closest you can get to culinary heaven!