250ml 8 fl oz (1 cup) vegetable oil
750g/ 1 lb 10 oz (6 medium) onions, sliced
½ teaspoon ground turmeric
1 tablespoon ginger paste
1 tablespoon garlic past
2 teaspoons chilli powder
3 teaspoons ground coriander
12 curry leaves
6 green chillies, de-seeded and chopped
1kg/ 2 ¼ lb prawns (shrimp), peeled and deveined
2 tablespoons chopped coriander (cilantro) leaves
Heat the oil in a shallow kadhai, wok or frying pan (skillet) over medium heat, add the onions and turmeric and stir-fry for about 5 minutes, or until light brown.
Reduce the heat to low, add the ginger and garlic pastes, chilli powder, ground coriander, curry leaves and green chillies, then season with salt and stir-fry for 5 minutes, or until they change colour and are well cooked. Add the chopped coriander and remove from the heat.