Marinate the prawns with a pinch of salt, turmeric powder and red chilli powder for 10-15 minutes.
Make a paste of all the dry powdered spices (garam masala powder, turmeric powder, coriander powder, cumin powder and red chilli powder) except salt with some water to form a paste. Keep aside.
Heat 1 tbsp. oil in a pan and fry the prawns for 2-3 minutes. Drain and keep aside. Heat the remaining oil and temper with whole spices - mustard seeds, fennel seeds, fenugreek seeds, cinnamon, cardamoms, cloves, asafoetida and star anise. Saute for a few seconds.
Add onion, ginger, garlic, green chilies & curry leaves. Saute till light brown.
Add the tomatoes and fry till it is mashed.
Then add the spice paste and fry till oil separates.
Add the fried prawns and salt. Mix well.
Add 1/2 cup water & cook, covered for 2-3 minutes on a low flame.
When done, add coriander leaves, pepper powder & lime juice. Give it a stir. Serve with either rice or chapatis.
