Serve this dish with rice or naan breads, lime halves to squeeze over, and finger bowls to rinse fingers.
Toss the prawns with salt and a twist of pepper, the chilli, lime juice and crushed garlic, and leave for half an hour. Heat a wide heavy frying pan until hot, and toss the prawns in 1 tbsp of oil, then sear them for about a minute on each side in the hot pan. Remove them from the pan. Add the whole garlic cloves and toss through, adding seasoning and a dash more oil if necessary. Cover and pan-roast on a low heat, shaking the pan occasionally, until fairly tender when tested with the tip of a knife. Turn the heat back up and add another tbsp of oil, the garam masala, ginger, curry leaves, onion and whole garlic cloves, turn and gently fry until you can smell the spices and the garlic has taken on a little of their colour. Return the prawns to the pan and turn so they pick up the spice. Add half the tomatoes and 2 tbsp water and cook for 5 minutes. Stir through the remaining tomatoes and the onion and chilli slivers, season again, and remove from the heat.
© 2004 Alastair Hendy. All rights reserved.