Heat the mustard oil in a pan and add the prawns one by one.

Fry till they turn pink. Fry them on both sides and take them out of the pan. Keep them aside. (Pro tip: Do not fry the prawns too much, or else they will become hard and chewy when put into the gravy.)

Add more oil to the same pan (if required).

Add the onion paste and fry till light brown.

Add the chopped tomatoes.

Stir well. Add some salt. It will help to soften tomatoes.

Add the ginger-garlic paste. Stir well. (Pro tip: Stir the ginger-garlic paste continuously to prevent it from sticking to the bottom and burning, which can render a bitter taste.)

Add the remaining turmeric powder, chili powder, Kashmiri red chili powder, coriander powder and cumin powder. Add a little bit of water. Add salt to taste. Mix well. (Pro tip: I turn the flame to low at this stage, or else the powdered spices tend to burn and make the gravy taste bitter.)

Add the lightly fried prawns. Mix well.

Sprinkle 1 tsp of garam masala powder. Give the prawns and spices a good stir.

Add an adequate amount of water. Let it cook for another 10 minutes.

After the gravy becomes thick, sprinkle the chopped coriander leaves for garnishing, and your spicy and delicious homemade prawn masala is ready to serve.