600 g uncooked prawns, preferably a medium size
8 shallot, halved
1 teaspoon chili powder (not mexican)
1 teaspoon ground turmeric
1 teaspoon sugar
50 g ghee, you can use oil,about
300 g onion, sliced
500 ml coconut milk
250 ml water
480 g finger eggplant, chopped
4 dried curry leaves

Directions

Shell and devein prawns, you can leave the tails intact if you like.Blend or process the shallots, chili, turmeric and sugar until the shallots are finely chopped.Heat ghee in a wok and add the onions and cook stirring until soft.Add the shallot mixture and cook stirring until fragrant.Add the coconut milk and water and simmer uncovered for 10 minutes.Add the eggplants and curry leaves to the coconut mixture and cook uncovered about 15 minutes or until the eggplants are tender.Stir in the prawns and cook until prawns are tender 5-10mins.Discard the curry leaves before serving.