Mix ginger and garlic paste over prawns.
Heat olive oil on medium heat in a pan and fry onions till
just starting to colour. Add bay leaves, curry leaves and mustard seeds
and watch as they start to sizzle and pop for a minute or two.
Add masala and garam masala, stirring for just a few seconds.
Add tomatoes and stir. You never want the masala to cook by itself for too long- it will burn.
Add the strained tamarind paste.
Cook for 5 minutes to thicken slightly on low- medium heat. Add water and cook for a further 5 minutes, also without the lid.
Add sugar and add salt to taste.
Add prawns and cook till opaque on low to medium heat- this will happen in 2-3 minutes.
Sprinkle with coriander and serve with basmati rice.
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