Prawn curry in coconut gravy

I think Sea food is the simplest to make. With only the precautions of not overcooking or over flavouring them, we can bring out master pieces.  This is one recipe you can not go wrong with.
Here it goes:

Ingredients:

Small to medium prawns/ shrimps- 500 grams
Onion- 1
Fresh ginger garlic paste
Tomato puree- 5-6 tablespoons
Green chillies- chopped
Coconut milk- 1/2 litre or more
Salt
Red chilly powder
coriander powder
Mustard seeds
Curry leaves
Oil


Process:

Wash and clean (devein) your prawns in case you are using Jumbo prawns. The small to medium ones do not necessarily need deveining.

Chop the onions.

In a heavy bottomed pan, heat oil. When the oil is hot, add the mustard seeds and curry leaves. When the seeds splutter add the chopped onions and fry. Next add the ginger garlic paste and after it is cooked add the tomato puree and chopped green chillies.

Fry for some more time and add all the dry spices. Follow that by coconut milk and let it come to  boil. When the curry starts boiling, add the prawns and boil for 3- 4 minutes, stirring occasionally.

Your prawns are ready.

These taste the best with rice.