Coconut masala prawns.
Here is a classic recipe that came from southern India to the Swahili coast more than a hundred years ago and is now a dish consumed by the local population, and often at kiosks along the Malindi waterfront and on the beaches of Watamu.

Ingredients: 

one clove of garlic
a piece of fresh ginger
two tablespoons of seed oil
two ripe tomatoes
300 grams of prawns
a pinch of salt
coconut flakes to serve

For the sauce (to blend)
200 ml coconut milk
half a red onion
black pepper to taste
pilipili (a green chilli pepper)
a pinch of turmeric
a quarter teaspoon of masala
coriander (if desired)
half teaspoon of mustard seeds

Preparation

Peel and grate the ginger root. Peel the garlic clove, remove the green shoot and chop it as finely as possible. Mix the garlic and ginger together until it forms a thick paste. 
Heat the oil in a low, wide wok-type pan, after one minute add the garlic-ginger paste and after another minute or so the 'modified' coconut milk. 
Let it cook over medium heat for about ten minutes. 
Meanwhile, wash the tomatoes, blanch them, peel them and remove the seeds. 
Now add the vinegar, salt, tomatoes and 250 ml water to the coconut milk. 
Bring to the boil over medium heat.
Remove the shrimps' heads and wash them with water, then drain them. Add them to the pan and continue cooking for a few minutes, just long enough for the crustaceans to cook until they turn orange. 
Decorate with coconut flakes and serve with basmati rice.