Prepare the prawns:
Rinse and pat the prawns dry. Set aside while you prepare the curry base.

Sauté the aromatics:
Heat oil in a large pan over medium heat. Add the chopped onion and sauté for 3–4 minutes until soft and golden. Add garlic and ginger and cook for another 1–2 minutes until fragrant.

Toast the spices:
Add curry powder, cumin, coriander, turmeric, and chili powder to the pan. Stir for 1 minute to toast the spices and release their aroma.

Add the tomatoes:
Pour in the chopped or blended tomatoes and stir to combine. Simmer for 5–7 minutes, stirring occasionally, until the mixture thickens slightly.

Add the coconut milk:
Stir in the coconut milk (or cream) and season with salt. Simmer for another 5 minutes to bring everything together.

Cook the prawns:
Add the prawns to the curry sauce and cook for 5–7 minutes, or until pink and cooked through. Avoid overcooking to keep them tender.

Finish the curry:
Stir in garam masala if using, and simmer for 1 more minute.

Garnish and serve:
Remove from heat, garnish with fresh chopped coriander, and serve hot with basmati rice, roti, or naan.

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