Prawns and shallot roast

King prawns cleaned 500 grams, shallots 150 grams, sliced thinly,
ginger garlic paste 1 tsp., chilly flakes a tbsp., tomato sauce 2 tbsp., curry leaf 2 sprigs, coconut oil 2 tbsp., salt to taste.
Heat oil in a pan, drop in curry leaves and shallots, sauté till tender, add prawns, salt and ginger garlic paste, combine well, sauté till colour of prawn change. Add 1/4 cup water, simmer flame and allow to cook, add chilly flakes and tomato sauce, combine well and in low flame allow the gravy to cover the prawns. Serve hot with cooked rice and veggies.