Directions: 1.Clean the prawns, wash them well and keep aside. 2.Heat 1 tblspn oil in a pan, add the mustard seeds.

3.When the mustard seeds crackle, add the onions and saute for a minute. Add little salt to the onions, so that they sweat fast. 4.Now add in the chopped green chillies and ginger garlic paste. Saute well till the raw flavor of the ginger garlic paste goes off.

5.Once they are well sauted, add in the chopped tomato and saute for a minute. 6.Now add the prawns and all the masala’s (chilli powder, coriander powder, turmeric powder, salt and sugar).

7.Mix well. Add about ¼ cup of water to the gravy, check the seasoning and bring the mixture to a boil. 8.Once it starts boiling, keep it in low heat and cook the prawns with the lid on.

9.Once the prawns are cooked, open the lid, switch the flame to high, and cook so that the extra water that is in the gravy evaporates.

10.Once you find that the gravy has nicely condensed with no excess water left, add 1 tblspn of oil in the side of the pan or you can also add it around the gravy (see picture).

11.Keeping it on a high flame, once the oil starts to get heated up, try to roast the prawns by scraping the sides of the pan. (see notes for a variation of prawns gravy).12.Once you find that all oil has been absorbed by the gravy, add 1 more tblspn of oil and repeat step 11.

13.The main idea of doing this is you want the gravy to stick well to the prawns and not fall apart. 14.Repeat step 12 about two more times till you find all the gravy sticking to the prawns. You will find the color of the gravy changing, since we are adding oil little by little and roasting it.

15.Once you find that all the gravy has full dried up, garnish it with coriander leaves and serve hot!!! Goes very well with rice, chapathi / roti, bread or even as a starter.Notes: 1.Please don’t skip sugar, trust me it gives an awesome flavor and enhances the taste of the dish!!