Best Indian Four easy way of Prawn curry

1.       Prawn Curry
Ingredients; ½ kg. prawns. Masala for grinding: 8 dry chilies; 1 onion; 1 tsp. mustard; 1 coconut; 1 tsp. turmeric; 6 peppercorns; 1 tsp. jeera; a little tamarind; 6 flakes garlic; salt to taste.
Method: Shell the prawns devein and wash; grind masala.  Fry a few curry leaves  and 1 onion (sliced) in 3 tablespoonful of ghee or oil.  Add ground masala with its water  (about ½ litre) and salt to taste and fry well and stir.  Add prawns and cook till they are done.
2.        Prawn Vindaloo
Required: 1 ½ . kg. prawns with shells; 3 large pods garlic and piece of ginger; 2 large onions; 12 oz vinegar; 6 red and 6 green chilies; 2 large spoons cumin seeds; 1 bottle oil (1 litre); 1 dstsp.  Powdered mustard; 1 tsp. turmeric; 1 large spoon sugar.
Method: Clean and shell the prawn without using any water Grind together ginger and garlic to a paste, then separately grind the onions to a paste.  Next grind the chilies to a paste in 3 ozs. Vinegar; separately grind the cumin seeds to a paste in 3 oz vinegar, pour all the oil into a large shallow cooking vessel and heat till the oil bubbles have subsided.  Add the chili paste, then the onion paste, next ginger and cumin seed paste.  Add powdered mustard and haldi. Stir thoroughly and when well blended, add the prawns cleaned and wiped dry.  Add salt to the taste and cover.  Stir at intervals.  As soon as the prawns are cooked add remaining vinegar.  After five or ten minutes add sugar.  When sugar has melted completely remove  from fire
3.        prawn and papaya DelicacyRequired : 1 cup prawns; 1 tsp. Coriander powder; ½ tsp. turmeric powder; ½ tsp. chili powder; ½ piece ginger; 5 onion leeks;  1 ½ tsp. Thick tamarind juice; 3/2 cup water; ½ cup cooking oil.  A few curry leaves, salt to taste.
To prepare papaya flakes: 2 cups raw papaya, scraped; 1 tsp. coconut, scraped; 1 tsp. garlic, crushed; 1 tsp onion, crushed; 2 green chilies.  Slit lengthwise; ½ tsp, salt; 1 cup water.
Method: Clean wash and devein the prawns.  Cut into pieces. Squeeze out the water and keep aside.  Grind ginger and all the powdered masalas into a fine paste.  Heat oil in a frying pan.  When smoking, add curry leaves and then the ground ingredients.  Fry a little. Add  prawns and stir well.  Add water. Salt and tamarind juice.  Cook over high flame for a while, lower the heat and simmer for about 1 to 15 minutes.  Dish out and keep aside.
Heat oil in a frying pan.  When hot put in the garlic, onion and green chilies.  Sauté for a while add the scraped papaya, salt and water and cook till done.  Dry thoroughly and remove from fire on to a plate.  Spread papaya flakes evenly and arrange the cooked prawns on top.  Stir the mixture gently and serve hot.
 4.       Prawn Tomato Curry
Required:  ½ kg.  prawn  shelled and deveined; 1 cup onions, diced roughly;  ¼ kg.  Tomatoes. Chopped fine, 8-10 garlic flakes chopped; 1 tsp. ginger-garlic paste; ¼ tsp. cumin powder; ¼ tsp. chili powder; ½ tsp. coriander powder; 4-5 tbsp. oil.
Method:  Heat oil and sauté the onions till they are transparent.  Add the chopped garlic, fry for a while till you get a nice aroma.  Add the ginger garlic paste, chili and coriander powder and fry for a few minutes.  Add tomatoes and cook till the oil separates.
Add the prawns with ½ cup of water and cook till the prawns are soft.
Finally sprinkle cumin powder and remove from fire.  Serve hot with chapattis or hot rice.