Indian Masala Prawns Curry

1.Rinse the prawns thoroughly under cold water and pat them dry with paper towels. Set aside.

2.Heat oil in a deep pan or skillet over medium heat. Add cumin seeds and let them sizzle for about 30 seconds until aromatic.

3.Add the finely sliced onions to the pan and sauté for 8-10 minutes, stirring occasionally, until they turn golden brown and caramelized.

4.Add the garlic paste and ginger paste to the onions. Cook for 2-3 minutes until the raw smell disappears and the mixture is fragrant.

5.Add the chopped tomatoes to the pan and cook for 5-7 minutes until they soften and the oil begins to separate from the masala base.

6.Sprinkle in the red chilli powder, turmeric powder, coriander powder, and salt. Stir well to combine all the spices with the onion-tomato mixture.

7.Add the prawns to the pan and mix thoroughly to coat them evenly with the masala. Cook for 3-4 minutes until the prawns start turning pink.

8.Pour in 150 ml of water to create a curry sauce. Stir well and bring the mixture to a gentle simmer.

9.Cover the pan and cook for 5-7 minutes on low heat until the prawns are fully cooked and tender, and the flavors have melded together.

10.Sprinkle garam masala over the curry and stir gently. Cook uncovered for another 2 minutes to let the aroma infuse.

11.Turn off the heat and garnish the curry with freshly chopped coriander leaves if desired.

12.Serve hot with steamed basmati rice or Indian bread such as naan or roti.