Fry onions in oil until golden. Add coconut and cook until browned. DO NOT ALLOW TO STICK.

Add chilli powder, paprika, cinnamon, bay leaves, garam masala, fenugreek, and ginger.

Add puree and yoghurt. Stir well and iff necessary add a drop of hot water to make the sauce the consistency of thickened yoghurt.

Bring sauce to boil and add prawns. Reduce heat and simmer slowly in covered pot until prawns are cooked (15-30 mins.) If sauce is too liquid, remove lid and allow some liquid to evaporate.