Clean and wash Prawns (250 gram) (DE-veined the prawn properly). Pat it dry. Add Salt (1 teaspoon) and Ground Turmeric (1/8 teaspoon). Mix it well and keep it aside for 10-15 minutes. In a pan heat 1 tablespoon of Oil (to taste). Then put the marinated prawn and fry it for 2 minutes.
In a grinder jar, put Whole Cardamom Pods (2), Ground Turmeric (1/2 teaspoon), Peppercorns (1/2 teaspoon), Fresh Ginger (1), Whole Clove (2), Onion (1), Cashew Nuts (4), Poppy Seeds (1/2 teaspoon), Ground Coriander (1 tablespoon), Ground Cumin (1/2 teaspoon), Chili Powder (1/2 teaspoon), Cinnamon Stick (1), Bay Leaf (1) and grind it to a smooth paste. Keep it aside.
In a kadhai, put cumin seeds and let it crackle. Now add the pre-made paste and mix it properly. Fry it until the oil start to separate. Flame should be on medium and you need to stir it to avoid burning the masala. Now add Tomato (1/2 cup) with some salt and cover it until it gets soften.
Now add hot Water (to taste) to the pan. Let it boil then add fried prawn and half of coriander leaves. Cover it and Cook it for 5-10 (depending upon how much water you have added) minutes. Add Fresh Cilantro (2 tablespoon), stir it and switch off the flame.
In a small pan or a tadka pan, add oil and let it heat. Add chopped Garlic (7 clove), crushed chili, Poppy Seeds (1/2 teaspoon) and curry masala. Fry it until aroma came. Then pour it over the prawn masala curry. Garnish with coriander leaves, sliced onion and lemon wedges.