Prep-up prawns: Devein and wash the prawns well with cold water. Drain the water completely. Optionally toss them in a pinch of salt, chili powder and garam masala.

Make the masala: Heat half of the oil in a pan and saute onions till transparent. Stir in ginger garlic and saute for a minute. Add tomatoes, salt and turmeric. Saute until they break down, for 5 mins. Stir in chili powder, garam masala, coriander powder and coconut. Saute well for 3 to 5 mins until aromatic.

Blend: Cool this and blend with half of the water and tamarind (optional) to a smooth puree.

Cook the curry: Pour the rest of the oil and optionally fry the prawns on a medium heat, just for 2 mins. Remove them to a plate.

Add cumin, green chili, garlic and curry leaves to the pan. Saute till the garlic smells aromatic, for 40 to 50 seconds. Pour the ground masala and add more water or coconut milk only if needed. It should have a slightly runny consistency.

Make prawn curry: Bring to a rolling boil on a high heat and reduce to medium. Cook until the curry/masala is thick and you see traces of oil on top. Reduce the heat completely and add the prawns. Cook just until the tails curl up to C shape, meaning they are cooked. Avoid overcooking to prevent them rubbery. Taste test and add more salt or black pepper if you want.

Garnish with coriander leaves and squeeze lemon if you want. Serve prawn curry with any jeera rice, plain rice or roti, naan or chapati.