Bengal king prawn masala

Ingredients:    
2 lbs king prawns (shrimps)
4 tbsp ghee or vegetable oil
1 tsp garlic puree
1 tsp ginger puree
8 tbsp onion puree
1 to 4 green hot peppers (to taste)
6 medium tomatoes
Salt to taste
1 tbsp chopped fresh cilantro leaves
1 tbsp garam masala (store bought or homemade)
Spices -
½ tsp turmeric
½ tsp ground red pepper (cayenne)

Method:
Shell and devein the prawns. While heating the oil, mix together garlic, ginger, and onion purees in a blender with the hot peppers. Stir fry this puree in the hot oil for 5 minutes until golden then add the spices. Fry for 2 more minutes.
Meanwhile, puree the tomatoes; add them to your pan. Stir fry until the mixture reduces a little (about 10 minutes) and becomes a darker red. Add the prawns and simmer for about

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10 minutes, before salting to taste. Toss in the chopped cilantro and 'garam masala.' Stir fry for 3-5 minutes.