Thaw the prawns and rinse with hot water, dry them off. Peel and finely dice the onion. Peel and finely dice a piece of ginger about the size of a walnut. Peel the garlic and grate finely.
Heat some oil in a pan and fry the prawns until they start to turn red.
Now add onion, ginger and garlic and roast lightly, add curry and paprika powder and roast briefly as well. Pour in the tomatoes and coconut milk and bring to the boil. Season the sauce to taste and let it simmer for about 5-7 minutes, depending on how you want the prawns. If the sauce is too thin for you, you can add some cornstarch and use it to bind the sauce.
Serve the prawns with cooked rice and sprinkle with chopped coriander or parsley, depending on your taste.
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