Heat 1 tablespoon of oil in a pan. Add cumin seed to it. saute it and add slices of onion, garlic cloves and chili to it.

Saute it until the onion turns into light pink color. Now add grated coconut to it.

Roast it for 2 minutes. Then add chopped tomatoes to it.

Mix well and cook it until the tomato becomes slightly mushy. Turn off the flame and let it cool.

Transfer it to a grinder jar. Add 1 tablespoon of salt and ¼ cup of water to it.

Grind it in a smooth paste. Add more water if required while making the paste.

Heat 3 tablespoons of oil in a kadhai. Add the ground masala paste to it.

Cook it on medium flame until it starts to change color and start to separate the oil from it.

Now, add 2 teaspoons of red chili powder,1 teaspoon of chicken masala, 1 teaspoon of garam masala and ¼ teaspoon of turmeric powder to it. Chicken masala adds a good taste to curry, you can skip or replace it with garam masala only.

Mix well. And cook for a minute. Now add prawns to it. cook it for a couple of minutes.

Then add 2 cups of hot water to it and let it cook on low flame for 5 minutes. We can add more water to get the desired consistency of the curry.

Now add chopped coriander leaves and serve hot prawns masala curry with roti and rice.