Coconut Masala Tiger Prawns

2 pieces cinnamon bark
1 teaspoon cumin seed
1 teaspoon cloves, whole
1 teaspoon cardamom seed

3 tablespoons chopped onions, sautéed in ghee
1/2 teaspoon cumin
3 tablespoons onions, ground or grated
1 tablespoon green chiles, chopped
1/2 cup tomatoes, diced
1 teaspoon salt
1/4 cup coconut milk
1 tablespoon vinegar
5 tiger prawns
1/2 tsp garam masala

To make garam masala, roast cinnamon, cumin, cloves and cardamom in a pan until the color changes.
Grind to a powder and save.

Heat onions, cumin, onions, chilies.
Stir in tomatoes, salt.
Add coconut milk and vinegar.
Add prawns.
Sauté till color changes then stir in garam masala.
Serve immediately.

1 serving

Source of recipe: Vij's Restaurant, Vancouver, B.C.

Notes:
Mean Chef makes 4 times the recipe for 1 lb of prawns, but cut the vinegar in half.
Wolvie used rice vinegar and didn't reduce the amount.
I double the sauce ingredients (except the salt and vinegar) for 1 lb. shrimp.