Quick Prawn Masala Curry

In a bowl, combine the cleaned prawns with lemon juice, salt, and turmeric powder.

Mix well with your hands to ensure the prawns are evenly coated. Let them marinate for at least 15-20 minutes.

In a dry pan, lightly toast the coriander seeds, cumin seeds, and black peppercorns until fragrant. Let them cool.

In a blender jar, combine the toasted spices, roughly chopped garlic, ginger, onion, and green chilies. Add a little water to help blend.

Blend until you achieve a smooth, fine paste. Add more water if needed, but keep it thick.

Heat oil in a pan or kadai over medium heat.

Add the prepared masala paste to the hot oil. Be careful as it may splatter. Sauté on low heat for 3-4 minutes, stirring continuously, until the paste changes color and the oil starts to separate.

Add the pureed tomatoes, red chili powder, turmeric powder, garam masala, and salt. Stir well and cook for another 5-7 minutes until the mixture thickens and darkens.

Pour in 1 cup of water and mix well to combine with the masala base. Bring it to a simmer.

Add the marinated prawns to the simmering curry. Stir gently to coat them with the sauce.

Increase the heat to high, bring the curry to a boil, then reduce heat to low, cover, and simmer for 5-7 minutes, or until the prawns are cooked through and turn pink and opaque.

Turn off the heat. Stir in the juice of one lemon and adjust salt if needed. Mix well.