Ingredients

• 600
  g
  small prawns, thawed, shelled and deveined
• 1/3
  tsp
  ginger and garlic paste
• 1/2
  medium onion, finely sliced
• 2
  Tbs
  olive oil
• 2
  medium bay leaves
• 1
  tsp
  dried curry leaves
• 2 heaped
  tsp
  medium-hot masala powder

• 1
  tsp
  garam masala
• 3
  tsp
  black mustard seeds
• 1
  tsp
  sugar
• 3
  Tbs
  tamarind from a block soaked in 6T hot water, seeds removed and strained or 2 Tbs tamarind paste
• 1.5
  can peeled tomatoes, blended till smooth
• 80
  ml
  water
• salt to taste