Clean the prawns. Add some salt, ginger-garlic paste and two spoons of oil to the cleaned prawns and allow to marinate. Cut each teasel gourd into two halves and keep aside.

Grind one cup of onion, ginger, garlic bulbs, coriander seeds and poppy seeds into a fine paste and keep aside.

Put a deep bottomed frying pan on the stove add oil and heat. Add the remaining cup of onions and fry until brown.

Add the spicy paste and fry until the raw smell is gone.

Now add the marinated prawns and the teasel gourd pieces and mix well. Fry for five minutes. Add red chilly powder and tomato pieces. Mix thoroughly, add salt and enough water.

Put a lid on the pan and allow the contents to simmer in low flame. Cook until the prawns and the teasel gourd pieces are cooked well.

After removing the pan from the stove, top the curry with chopped green coriander leaves and serve hot with rice or roti.