To the washed and pat dried prawns, apply the turmeric powder, chili powder, cumin powder, coriander powder and lemon juice. Rub the spices well onto the prawns and set it aside, until needed
Heat your cooking pot with the oil and throw in the curry leaves and the chopped onion. Stir and cook until the onions soften and then add in the ginger-garlic paste
Fry and cook for couple minutes and then add in the tomatoes and chilis along with the salt. Mix well and cook until the tomatoes soften and then, over medium flame, add in the prawns
Stir to mix well, cover and cook for 5-7 minutes. Uncover, add the grated coconut and the garam masala, mix in well, cook for 3-4 minutes more and then remove from flame
Serve your lip smacking spicy prawn masala with coconut garnished with coriander leaves and the remaining grated coconut, just as is or with parathas. Enjoy!
