Directions
On a medium low heat, heat the oil and add the cumin and cardamom, cook for about half a minute. Add curry leaves and bay leaves. Cook for about a minute.
Next add, ginger garlic paste, stir well and let this combination of good stuff to cook for about 2 minutes. Be careful it doesn’t burn, don’t forget, your source of heat has to be on the medium low, not medium high.
Add onion paste, stir and let cook for about 2 minutes or until all liquid from the onion is reduced or dried up.

Add blended tomatoes and cook for another 3 - 4  minutes.
Add the coconut milk, stir until it starts simmering, and let it for 5 minutes. I want to say something here, I used a whole can of coconut milk because my husband has a throat problem and his food needs to be very moist, but you can use up to half a can of coconut as well with the same ingredients and it will still be good.

Dunk the prawns and the lemon/lime juice in your amazing coconut curry sauce and cook for another 2 minutes and you have done it!!!
Garnish it with the chopped parsley and you can serve this with rice, ugali, naan, roti, or just eat it by itself! Why not?