Heat oil in a nonstick pan and sauté sliced onion, curry leaves. When onion turns golden brown in color add ginger garlic paste, tomato and cook for 5 min
Add Kashmiri chili, turmeric, coriander powder, salt and cook for 5 min.
Add cleaned prawns and cook well. Add coconut milk at the last and cook for 2 min and serve hot.
Originally Submitted
12/6/2016
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