Heat oil in a saucepan and fry the onions until the colour changes.
Add ginger and garlic paste, and fry until the onion turns light brown.
Add the spices and coconut milk. Simmer for a while and then add the tomatoes and stir.
Add the prawns and cook until half the juice has evaporated.
Lastly cook for a bit more. Add cream and salt before serving.
Garnish with fresh coriander leaves and a few other ingredients and make sure it is served hot.
Serving Suggestions: Serve immediately with steamed rice.