All Color Encyclopedia of International Cooking.  Not my own work but I do often tweak this and sometimes make it more BIR.  Add whatever suites your taste. Chilli, Ginger, hot Masala, Mixed Powder (subs), Coriander, Methi etc.

Supposed to serve 4 as a main or 6 as an appetiser.  (Serves 2 at a stretch at my place.)  ;D

12 large green prawns (720 g)
1 tsp crushed garlic
1 TBSP finely chopped fresh parsley
1 TBSP Garam Masala or Mild Curry Powder (or 50/50 or Mixed Powder)
0.5 tsp salt
1.5 TBSP Butter or Ghee
1.5 TBSP oil
1/2 cup heavy cream (double)
ground black pepper and extra salt to taste

Peel the prawns leaving the tails on
Slit down the back with a sharp knife and de-vein
Mix the garlic, parsley, GM or CP and salt
Rub the mix on the prawns pressing into the slit back
Heat the oil and butter in a curry pan
Fry the prawns till done (6 minutes or less for smaller) turning regularly
Transfer the prawns to a serving plate
Pour the cream into the pan and bring to a low or near boil stirring to deglaze the pan
Salt and Pepper to taste
Arrange cooked prawns (sauce) on a bed of Rice (Saffron recommended)
Either pour the sauce over the prawns and garnish with a sprinkle of additional GM, Lemon wedge and coriander leaf or serve the sauce in a dipping bowl.

Edit: PS; I have made this using less cream and substituting some base gravy. This recipe for me has been treated as a starting point since I found this site.  I used to make it spec and still do occasionaly, but don't be held back by a "recipe".

High heat today in 3 ways.  Weather, Chilli and a Tandoor cook up.
Preparation is well underway to give the Tandoor a good test run tonight.  5 kg of Chicken Tikka Botti, 50 lamb Sheesh kebabs and 20 mixed meat spicy ones,  I've also done lamb shoulder Greek style that's cut up into chunks to go in as well on the skewers. 

For the char grill barbeque I've marinated 2 kg of Honey Sesame Soy Chicken thigh fillet and a couple of kg of beef rump steak done in Worcestershire sauce and AP seasoning.

There is huge Zucchini slice in the oven and a Potato Bake to follow.  Other people are bringing various mixed salads and rice dishes and I'm about to make CT's Mixed Chutney salad plus other condiments.  I've cheated and bought pre-cooked roti but it's a bit busy and it now looks like a thunderstorm after 4 days of 36'C plus 100% humidity.  The pool is clean and chemically balanced, beer in the fridge and guests 3 hours away.

Happy New Year.  I hope 2019 is a good one for you all.

Well yesterday was "Chinese Day" and my family is a bit over Tandoor cooking and curries  : so today is now "Mexican Day". 
Breakfast was a very nice Huavos Rancheros. Pan fried flour tortillas, spread with microwave warmed refried beans, 2 sunny side up fried eggs, topped with fried tomato salsa and bacon, garnished with sliced avocado and sprinkled with tasty cheddar cheese.  A sprinkle of pink salt and some fresh ground black pepper.   Yummy.   ;D  This should really be done on corn tortillas but I didn't have any.

I'll see if my family want to have chicken burritos and beef tacos for dinner tonight, if they are home.  I'll probably skip lunch today after 2 big breakfasts in a row and several bowls of Chow Mein yesterday for lunch and dinner.  Might have to imbibe 1 or 2 Coronas, being Mexican Day.

Here she is waiting patiently for her turn on the ride.

I had to go to Sydney today so I did a little shopping.  I learnt straight up that it gets pretty hot so I'll need to learn to drive it. Yep. That's 964 "F after only 3 or 4  minutes with the lid on and I pulled the probe out before it melted.  The gas has a primary regulator that needs to be barely cracked so you can get wall temp down to 400"F by adjusting with the burner taps.