Marinate the Prawns: Clean the prawns thoroughly. In a bowl, add the prawns along with turmeric powder, pepper powder, and salt. Mix well and let it marinate for 10 minutes.

​Shallow Fry the Prawns: Heat a little coconut oil in a pan and lightly shallow-fry the marinated prawns for a couple of minutes until they turn pink. Do not overcook them, or they will become rubbery. Remove and set aside.

​Prepare the Spice Paste: In a mixer grinder, coarsely grind together the green chillies, ginger, garlic, and shallots without adding much water.

​Sauté Onions and Aromatics: In the same pan with the remaining oil, add more oil if needed. Toss in a sprig of fresh curry leaves and the finely sliced onions. Sauté until the onions turn translucent and soft.

​Add the Green Chilli Paste: Add the freshly ground green chilli, ginger, garlic, and shallot paste to the sautéed onions. Sauté well until the raw smell completely disappears.

​Add Spice Powders: Lower the flame and add the fennel powder, coriander powder, and garam masala. Stir continuously for a minute until the spices blend well with the mixture.

​Combine Prawns: Add the fried prawns back into the pan. Toss and mix thoroughly so that the spicy green masala coats the prawns evenly.

​Final Touch: Drizzle a teaspoon of lemon juice on top, add a few more fresh curry leaves, and mix well. Cook for another 2 minutes on low heat, then turn off the stove.

​Serve: Serve hot with steamed rice, pathiri, or chapatis!