Ingredients 

• Medium sized Prawns - 10-12 nos.
• Bay Leaves - 2
• Onion Paste - 2 tbsp
• Ginger Paste - 1.5 tsp.
• Garlic Paste - 1 tsp
• Tomato Puree - 2 tbsp
• Coconut milk - Half cup
• Ghee - 1 tbsp
• Turmeric Powder - Half tsp
• Chilli powder - 1 tsp
• Salt 
• Sugar - Half tsp
• Garam masala Powder - Half tsp
• Coriander Leaves
• Cooking Oil - 3 tbsp 

• Wash & pat dry the prawns. Sprinkle salt & turmeric powder on them. Keep aside. 
• Heat cooking oil in a frying pan. 
• Fry the prawns till light golden. Leave them aside. 
• Add two Bay Leaves in the remaining oil 
• Add onion, ginger & garlic paste carefully into the oil and stir for a minute. 
• Add the Tomato Puree, Turmeric Powder, Chilli Powder, Sugar & salt and stir till oil gets separated from the mixture. 
• Add the prawns now & mix with them well. 
• Slowly add the coconut milk and then add half a cup of water & bring it to boil in low heat. 
• When the curry thickens, spread the ghee & Garam Masala Powder evenly all around the pan. 
• Garnish with coriander leaves