South Indian prawn curry

Name: South Indian prawn curry
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Cuisine: Indian
Ingredients: 1/2 lb prawns (16-20 count (that is 16-20 prawns per pound) so 8-10 prawns); 1/2 tsp turmeric; 1/2 tsp kashmiri chili powder; sprinkle of salt; enough oil to shallow fry the prawns; 1 tsp garlic ginger paste; 2 tsp indian restaurant spice mix ( - recipe link below); 1 tsp kashmiri chili powder; 1/4 tsp black pepper; 1/2 tsp kosher salt; 3 Tbsp oil (- you can use the oil you fried the shrimp in. That's seasoned oil now.); 3 cardamom (pods (green)); 2 inch cinnamon stick (cassia bark); 1/2 tsp mustard seed; 1/4 tsp cumin seed; 12-15 curry leaves (fresh, not dried. If you can't get them fresh leave them out.); 1 Tbsp garlic/ginger paste ( - recipe link below); 2 green chilies (- cut in half lengthwise and then into 3/4 inch pieces. Seed the chilies to tame the fire a bit.); 1 Tbsp tomato paste (with enough water to dilute to the consistency of pasatta); 15 oz curry base; 1/2 cup coconut milk ((not coconut cream)); 2 tbsp tomato (diced); 1 green chili (diced); the prawns from above (you are just warming them through in this step)