Heat oil and add Onions. Cook for 10 – 15 minutes till lightly golden brown.
Add Tomatoes. Cover and cook until the oil separates out at the sides. About 10 minutes.
Add Garlic and Green Chilli and cook for 1 – 2 minutes.
Add Turmeric Powder, 1 tsp Red Chilli Powder, 1 tsp Cumin Powder, 1 tsp Coriander Powder and Salt. Cook for 5 minutes on medium low.
Stir in Coconut Cream, Yoghurt and Lemon Juice. Cook for 2 minutes.
Add Prawns and cook for 3 – 4 minutes. You may need to cook them a little longer, depending on the prawns you are using.
Prawns require hardly any cooking. Over cooking them makes them rubbery and tough. Don't be tempted to cook them any longer then 5 minutes.
A squeeze of Lemon Juice helps to bring the flavours together
This recipe works really well with fish too. Try it with cod or tilapia..
Make sure you allow the onions and tomatoes to cook out properly to bring out their natural flavour.
You can use Tiger Prawns, King Prawns or smaller ones. Just adjust cooking time accordingly. For smaller prawns you need to cook them for 1 - 2 minutes max.
You can blend the masala to make for a smoother curry.
To ensure that the yoghurt doesn't split when it goes into the sauce, take it out before you start cooking. Whisk it before stirring it into the curry.