Remove the head, peel the prawns, and wash thoroughly. (If you want to avoid cutting and cleaning, use the frozen ones readily available in supermarket. If you want to use fresh prawns, ask your fish monger to do the same for you.) Season the prawns with a pinch of salt, set aside.

In the meantime, dry roast the cumin, coriander and Blend together to make a powder of the 3 spices.

Make a paste of ginger and garlic. Heat 1 tablespoon of oil in a karhai or in your regular pan, add in the ginger garlic paste and fry for 1 minute or so. Next slide in the prawns and fry for a minute or two on each side until it turns a peach colour. Remove the prawns from the pan, set aside.

In the same pan, heat the remaining tablespoon of oil. Add the chopped tomatoes and salt, let cook covered on medium high for a few minutes till it gets soft. (The trick to cooking onions and tomatoes faster is to add a little salt to it.)

Next add turmeric powder, crushed red pepper, the 3-spice blend, and dried fenugreek leaves. Let cook, constant stirring for another minute or two, or until the raw smell of the spices vanishes. Slide in the prawns and cook covered for 4 to 5 minutes on medium heat.

Before removing from the heat, add garam masala powder, chopped coriander leaves and chopped chilies. Let it rest for 2 minutes.

Squeeze lemon juice on top. Serve hot with rice, chappatis, or naan.