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Rinse the ready cleaned small prawns and pat them dry. Drizzle with lemon juice and set aside.
In a small bowl, mix together lemon juice, salt, fresh black pepper, red chilli paste, garlic sauce, dry fish spice, and a bit of the Dabba Masalas.
In a pot, melt some butter in olive oil.
Add mustard seeds and let them get a bit brown.
Add garlic (fresh garlic made into a paste if available) and ground almonds, braise in the butter mix.
When the garlic has cooked for a minute or two, add the marinade to the pot along with a little water and cook the marinade.
When the mix starts boiling, add the prawns to the pot and stir well to ensure the marinade mixes with the prawns.
Once boiling, turn down the heat and let it cook until nearly done.
Boil a tomato until its skin starts peeling away, then remove the skin and blitz it into a puree.
When the prawns are nearly fully cooked, add the tomato puree to the pot and cook until the tomato is fully cooked.
10 minutes before serving, add fresh cream (2-3 tablespoons for 2 people) and adjust according to the quantity being cooked.
Garnish with mustard seeds and coriander leaves just before serving.