The curry will be milder the more coconut milk powder is added.
Heat the oil in a heavy saucepan, add the mustard seeds and cook for 2 minutes. Stir in the onion, garlic, ginger and chillies and cook over low heat until the onions are translucent. Stir in the powdered spices.
Add the tomato and 125ml (4fl oz) water, mix well and raise heat to medium. Cover the pan and simmer until the tomato has dissolved, about 10 minutes. Season with salt to taste.
Add the prawns and cook for 5 minutes.
Meanwhile, place the coconut milk powder in a small bowl. Add a few spoons of water and mix well with a whisk or back of the spoon until a smooth paste is formed. Stir the paste into the curry.
Remove from the heat and serve with lightly grilled or warmed naans or basmati rice.
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