Prawn Masala.
Mix abt 12 prawns with 1 tsp ginger paste,
1 tsp garlic paste,
1/2 tbsp plain chilli powder,
1 tsp coriander powder,
1 tsp cumin powder,
1 tsp fennel powder and
1 tsp turmeric powder.
Keep aside.

Sauté 4 sliced shallots in 3 tbsp of oil.
Add 3 sprigs of curry leaves,
stir,
add prawns,
season with salt and pour a bit of water (depending on the amount of gravy preferred, otherwise can also continuously fry till prawns are cooked).

Simmer and cook till prawns are pink.
Add lime juice (as preferred), stir and dish out.
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