De-vein the prawns by cutting along the back and removing the dark black vein.
Squeeze the juice from the lemon.
Make a paste of the curry powder and chilli powder with a little water.
Fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes.
Add the curry and chilli powder paste and stir in and fry for a further 30 secs.
Add the King Prawns and stir fry until pink all over.
Add half the Massalla Gravy and simmer for 5 minutes, stirring constantly.
If needed add more massalla gravy and water to prevent the curry becoming too thick or dry.
Now add the finely chopped coriander leaves and the juice of the lemon and cook for a further minute.
Serve with the whole coriander leaves sprinkled over the top.