Prawns Curry

Clean the prawns thoroughly. To remove any fishy smell, wash them with salt, turmeric powder, and lemon juice.

Make a small slit on the back of the prawn and remove the dark vein.

Add turmeric powder, salt, and lemon juice to the cleaned prawns. Mix well and set aside.

Heat 1 tbsp of oil in a pan. Add the marinated prawns and cook for 2-3 minutes on medium flame until they turn pinkish.

Remove the lid and evaporate any water released by the prawns by cooking on medium to high flame, stirring occasionally.

Once the water has evaporated, transfer the semi-cooked prawns to a bowl and set aside.

In the same pan, add 4-5 tbsp of oil. Once hot, add whole garam masala, cumin seeds, cardamom, and cloves. Sauté until fragrant.

Add finely chopped onions and sliced green chillies. Sauté until the onions turn golden brown and translucent, ensuring they don't burn.

Add ginger garlic paste and sauté for a minute until the raw smell disappears.

Add chilli powder, coriander powder, cumin powder, garam masala powder, and pepper powder. Sauté for a minute on low heat, stirring continuously.

Add curry leaves and sauté for a few seconds.

Add the semi-cooked prawns to the spice mixture. Pour in 1 to 1.25 cups of water, adjusting for desired consistency. Mix well.

Taste and adjust salt if needed. Cover the pan and let the curry boil on medium flame until the gravy thickens and oil separates, about 5-7 minutes.

Add sliced green chillies and chopped cilantro. Sauté on high flame for 1 minute.

Turn off the heat. The delicious prawns curry is ready to serve.