1. Heat the oil in a large saucepan on medium heat.

2. Add the cassia bark and whole cloves to the hot oil and allow all the spices to sizzle for about 20 seconds until the spices become fragrant and darker in colour. This method releases the flavours from the whole spices and infuses the oil.

3. Reduce the heat to medium and add the onions. Fry them for around 10 minutes or until golden brown and lightly caramelised. Make sure to stir the onions frequently, preventing the onions from burning and sticking.

4. Add the fresh minced green chilli and garlic, continuously stirring and cooking for a minute or so.

5. Add the ground cumin, turmeric, coriander powder, garam masala and salt. Cook for about a minute or so while continuously stirring.

6. Pour in canned chopped tomatoes (feel free to use fresh chopped tomatoes) and tomato puree along with half of the chopped coriander leaves and all the coriander stalks.

7. Cook the spicy masala prawn curry sauce over moderate heat for around 15 minutes until the curry sauce releases oil to the surface.

8. Stir the curry sauce every few minutes as the spiced gravy thickens.

9. Add the prawns into the spiced sauce, mixing well and making sure each prawn is coated with sauce.

10. Simmer on low heat for about 2 minutes until prawns just turn pink.

11. Add water to slightly thin the sauce but not watery.

12. Bring to a boil, then simmer gently for 5 minutes, until the prawns are cooked.

13. Taste and adjust the seasoning.

14. Garnish with freshly chopped coriander and serve with adding a wedge of lemon with your choice of plain rice or Indian bread.