Wash prawn with enough water and allow water to drain completely.

Heat a pan with 1tbs of oil, when it is hot enough add turmeric powder and give a quick stir. Add the prawns and sauté on medium flame until water evaporates. Take them into a bowl and keep them aside.

In the same pan, add oil and once it is hot add fennel seeds and allow them to crackle. Add cinnamon, cloves and fry for few minutes.

Now add chopped onions, slit green chillies, curry leaves and sauté for 2to 3 minutes. Then add ginger garlic paste and fry for few minutes until raw smells from ginger-garlic go out.

Add red chilli powder, coriander powder and sauté for 2 to 3 minutes without burning the masala. Then add the chopped tomatoes and fry until the masala is nicely coated with tomatoes.

Now add ¼ cup water and mix well. Cover and cook for 5 minutes on medium flame until the tomatoes are soft and mushy.

Then add the cooked prawns and mix well. Saute for few minutes and add 1 ½ cup of water and salt to taste. Cover and cook on low flame for 5 to 7 minutes or until the gravy thickens a bit.

Now mix everything well and cook for 2 to 3 minutes on high flame until you get your desired gravy consistency. Add pepper powder and mix well.

Finally, add chopped coriander leaves and now delicious prawns masala curry is ready to serve. You can serve this masala with roti or steamed rice.