Creamy Coconut Prawn Curry with Fresh Coriander

1.Heat 2 tablespoons of oil in a pan over medium heat.

2.Add the finely chopped onion and sauté until it turns golden brown.

3.Stir in the ginger-garlic paste and slit green chili, cooking for another 1-2 minutes until fragrant.

4.Add the chopped tomatoes and cook until they soften and the oil starts to separate from the mixture.

5.Sprinkle in the turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well and cook for 2-3 minutes to allow the spices to blend.

6.Pour in the coconut milk and stir to combine, bringing the mixture to a gentle simmer.

7.Add the cleaned and deveined prawns to the pan, stirring gently to coat them with the sauce.

8.Cook the prawns for about 5-7 minutes, or until they turn pink and are cooked through. Be careful not to overcook them as they can become rubbery.

9.Once the prawns are cooked, sprinkle garam masala over the top and mix gently.

10.Remove from heat and garnish with fresh coriander leaves before serving.