For this masala prawn curry, clean/devein the prawns and wash them well. Take the cleaned prawns in a bowl and add a splash of vinegar. Mix well and keep aside for 10 minutes.

After 10 minutes, wash the prawns under running water and pat dry. Marinate the prawns with salt, turmeric powder and red chilli powder and leave aside for ten minutes.

In the meantime, roughly chop one large onion, 1” ginger, two green chillies and seven garlic cloves. Take them all in a grinder and grind them to a smooth paste. Set aside.

Finely chop a large tomato and keep aside.

Then, place a large pan over medium flame and heat 2 tbsp of vegetable oil. Gently drop the marinated prawns and fry till they turn slightly golden. Drain the flightly fried prawns into a bowl and set aside.

Now pour another tablespoon of oil into the same pan and sizzle curry leaves. Saute till the leaves turn crisp and then add the prepared masala paste. Sprinkle salt and fry the ground onion paste for about ten minutes till it turns brownish.

Then drop in the chopped tomato, stir well, cover and cook till the tomato becomes soft and pulpy.

Remove the lid, and add all the spice powders - red chilli powder, cumin powder, coriander powder and garam masala powder. Combine well and cook till the oil begins to separate.

Now tip in the lightly sautéed prawns and mix all the ingredients together. Add water to the prawn masala, stir well and close the lid. Allow the curry to simmer for about 10 minutes till the prawns are tender and gravy thickens. Do not overcook the prawns or elese they will become rubbery.

Garnish with coriander leaves and serve savoury Prawn Masala Curry with steamed rice for a truly satisfying meal.