Stir the rice flour, turmeric, and salt together in a bowl, mix the prawns and add in the flour mixture to get evenly coated.
Heat 3 tablespoons oil in a large pan over medium heat; fry the cumin seeds in the hot oil until they splutter. Add the onions, green chillis, and ginger-garlic paste; cook until the onions are browned, about 5 minutes. Pour the tomato puree, red chili powder, garam masala, and ground cumin into the mixture. Season with salt and continue cooking until the gravy thickens and the oil is released, can say10 to 15 minutes. Pour the cream into the pan and stir.
Lie the prawns into the mixture and continue cooking until the prawns are cooked through, 3 to 5 minutes more.
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