Step-by-Step Instructions

1. 1.Marinate Prawns

   Take 12 pieces of cleaned and deveined prawns. Add 1/4 tsp turmeric powder, 1/2 tsp salt, and the juice of 1 lemon. Mix well to coat the prawns evenly. Let it marinate for 10 minutes.

2. 2.Prepare the Base Spices

   Heat 3 tbsp of oil in a pan. Add 1/4 tsp fenugreek seeds, 1/2 tsp mustard seeds, and a few sprigs of curry leaves. Once the mustard seeds start to splutter, add 3-4 broken green chilies and fry them lightly.

3. 3.Sauté Onions and Ginger Garlic

   Add 1 small chopped onion to the pan and fry until it turns light golden. Then, add 1 medium-sized pureed onion and roast for 3-4 minutes on medium flame until it's well cooked and slightly golden. Next, add 2 tsp of ginger garlic paste and roast for another 1-2 minutes until the raw smell disappears.

4. 4.Add Tomatoes and Dry Spices

   Add puree from 2 medium-sized tomatoes to the pan. Mix well. Then, add 1 tbsp Kashmiri chili powder (for color, not spiciness), 1 tsp coriander powder, and 1/4 tsp garam masala. Roast this mixture for 3-4 minutes until the oil starts to separate from the masala.

5. 5.Add Coriander and Simmer

   Stir in 2 tbsp of chopped coriander leaves. Cover the pan and cook the masala on low flame for 2-3 minutes to allow the flavors to meld.

6. 6.Adjust Consistency and Boil

   Add water to the masala to achieve your desired gravy consistency. Bring the gravy to a boil.

7. 7.Cook Prawns

   Once the gravy is boiling, gently add the marinated prawns. Lightly mix the prawns into the gravy. Cover the pan and cook on low flame for 10 minutes, stirring occasionally. Do not overcook the prawns.

8. 8.Final Seasoning and Serve

   After 10 minutes, check the salt and add more to taste if needed. Mix well and let it simmer for another 1 minute. The North Indian style prawns curry is now ready to be served hot with rice or roti.