A fragrant compliment to naan or rice made with curry and large prawns.
Process the onion, chili, ginger and garlic in a food processor to make a paste.
Heat the oil in a large pan over medium heat.
Add the fenugreek, turmeric, asafoetida, mustard seeds, and curry leaves to the pan, and stir-fry for a couple of minutes.
Add the onion and chili paste and continue to cook for 2-3 minutes.
Next, add the prawns and water. Cook until the the prawns start to turn pink.
Pour in the coconut milk, salt, pepper, and lime juice, and cook for another five minutes.
Serve with parathas, naan bread, and/or rice.