In a mixer, take fennel seeds and cumin seeds. Grind both into fine powder. Keep it aside.

Heat oil in a wok. Add the onions and sauté. Add ginger garlic paste. Add half of the salt while sautéing the onions. Keep sautéing the onions until they lose moisture.

Now add the dry powders one by one except the garam masala powder and sauté the masala until raw smell leaves.

Then add the cleaned, deveined prawns. Toss the prawns in the masala. Add garam masala. Cover and cook the prawns until prawn gives out water and looks par cooked. Now add the crushed garlic. Cover the wok again and cook until prawns get cooked.

Then remove the lid and turn the heat high to take the entire moisture away and roast the prawns. Finally sprinkle red chilli flakes. Throw in some chopped curry leaves. Give a quick toss. Switch off the heat. Prawn Varuval is ready. Serve hot.