Fish or prawn as you prefer; both have the same taste
taste. Preparation method is same. With fish you have
to make a small cubes, whereas as to prawns, you have
to peel and de-vein prawn first, leaving tail intake
if preferred.

INGREDIENT:

1&1/2 pounds firm white fish fillet, cleaned & cubed into 1-1/4-inches
or, 3 pounds raw medium-sized prawns, cleaned & de-veined,
leaving tail intake, if preferred --- 3 pounds of raw
prawns will yield about 1&1/2 pounds of flesh
1 tsp ground turmeric
6 oz roughly chopped onion
6 cloves garlic, peeled & roughly crushed
1/2-1 tsp paprika
1-1&1/2tsp seeded, finely chopped red chili or to taste
a pinch of ground cloves
1/4-1/2tsps ground cardamom
1&1/2 tsp finely chopped fresh ginger
4-5 tbsp sesame oil, or as required
2 fair sized tomato, cleaned & dice
10 ounces coconut cream (not milk)
chatmasala to taste
2-2&1/2 tbsp fresh coriander leaves

Method

Toss the fish cubes (or prawns) with the turmeric & salt and mix
well to coat evenly. Set aside.
Place all the ingredients from onion to ginger in a food processor,
or in a blender, process to make smooth paste; if
necessary, add a tablespoon or two of water, cleaning
the sides once or twice during the process.
Heat oil over low-medium flamein a deep-sided frying pan,
or in a skillet. When heated, carefully add spicy paste
into the pan--be careful as at this stage, it will
splutter and may burn your fingers; bring flame to
low, and cook the paste for 2-4 minutes, or till
spices turn to slightly golden color - do not over
cook, else spices will burn & turn black.
Stir in fish cubes, (or prawns), dice tomatoes and coconut
cream; simmer for about 4-6 minutes—prawns may need
little more time to cook--, or until cooked. When
done, reduce heat to as low as possible, so that curry
remains hot, but doesn't stick at the bottom. Serving:
Before serving, season with salt & chat masala and
sprinkle with coriander leaves. If prefer you may
season with a few drops of lemon juice too. Serve with
boiled rice. Serves 5-6