Masala Prawns

Rinse the prawns under cold running water and pat dry with paper towels. Set aside.

Heat the vegetable oil in a large pan over medium heat. Add the finely chopped onions and sauté until golden brown, about 6–8 minutes.

Add the ginger-garlic paste and finely chopped green chili. Cook while stirring for 1–2 minutes until fragrant.

Add the chopped tomatoes, turmeric powder, red chili powder, and coriander powder. Cook the masala mixture for about 7–8 minutes, stirring occasionally, until the tomatoes soften and the oil begins to separate from the masala.

Add the cleaned prawns to the pan. Stir well to coat them with the masala. Cook for 4–5 minutes until the prawns turn pink and are cooked through. Avoid overcooking to keep them tender.

Sprinkle garam masala and salt over the prawns. Mix well and cook for another 1–2 minutes. Turn off the heat.

Add freshly squeezed lemon juice and garnish with chopped coriander leaves before serving.