Prawn Curry by Silmat Chisti

6 large deveined n deshelled fresh river prawn. Must be fresh river.
Shallot - 1 thinly chopped
Onion Paste # 1 tbsp
Garlic Paste - 1 tbsp
Ginger Paste - 1 tsp
Chilli Paste - 1 tbsp
Turmeric Paste - 1 tsp
Cinnamon, Cardammon - 1 stick each per taste
Coconut Milk - 1/2 can equivalent
Fresh Lime Leaves - 4/5 leaves (must be the right kind)
Oil - 3/4 tbs
Salt - to taste

1. Heat up oil (we use olive oil)
2. Brown shallots. Add salt.
3. Add cinnamon n cardammon
Cook till flavor released
4. Add chilli and turmeric. Cook well till color n flavors r released. Oil will look red.
5. Add garlic, ginger and onion pastes. Cook on medium to low heat. Spices will cook and separate from oil. Add very small amounts of hot water so spices dont stick to pan.
6. Once curry looks cooked, add the shrimps and cook on low heat. Otherwise the meat will harden.
7. Once shrimp done, turn heat to simmer and add the coconut milk. Add green chilis to taste and the lime leaves. Wait for curry to come to boil. Take out of stove and garnish with chopped cilantro.
Best served with steamed basmati rice. Enjoy!