Keep all your ingredients ready. Roughly crush ginger and garlic in a mortel pestel.Clean the prawns and add turmeric powder and lime juice and marinate for atleast 15 minutes.

Add crushed ginger and garlic and fry till golden. Add curry leaves and green chillies and let it splutter

Then add the chopped onions and shallots and fry till they are roasted. The more you fry the onions to perfection, the better your gravy will taste.

Then add chopped tomatoes, rock salt and tomatoes and cook till tomatoes turn mushy

Then add kulambu chilli powder and plain chilli powder and fry the masala on low flame till raw smell goes off

Drain the excess water from prawns and add to the masala and coat the prawns with the masala and cook for 5-7 minutes.

Add 1 cup water and allow it to boil for 15 minutes until gravy is thickened.

Add pepper powder and cook for 5 minutes.

Add coriander leaves and turn off the flame