Ingredients

500 gms Prawns, shelled, deviened and washed
1/4 Cup Grated Fresh Coconut
1 small onion sliced fine
3 slit green chillies
1/2 inchi ginger chopped
1 sprig curry patta
1/2 Tsp Mustard Seeds
1/2 Tomato Chopped fine
2 Tblsp Coconut Oil
Salt to taste

To be wet ground curry paste : (with as much less water possible and ground very finely)

3/4 Cup Fresh grated coconut
1/2 tsp Mustard Seeds
1/2 tsp Cummin Seeds
1/2 Tblsp Coriander Seeds
4 - 5 Garlic Cloves
3-4 Pepper Corns
1/2 small onion chopped
1/4 tsp turmeric powder
Small marble sized ball of tamarind
5 Madras Red Chillies
6 Kashmir Red Chillies

First half grind the above ingredients and then add the below:

1/2 Tomato (the inside pulp and seeds should be removed and only fleshy part to be added to the curry paste)
1/4 tsp Methi Seeds

Fine grind the above now.

Method

1. Heat oil add mustard seeds and allow it to splutter.
2. Add curry leaves, onion, ginger, green chillies and fry further till the onion turns translucent.
3. Add tomato and fry further till the tomato is cooked.
4. Add curry paste and fry further for 5 minutes.
5. Add salt to taste.
6. Then add prawns to the fried masala.
7. The prawns will leave water. If you feel the water exuded is insufficient then add about 1/2 a cup of water and stir cook continuously till the prawns are almost cooked.
8. Add fresh grated coconut stir for 2 minutes.
9. Serve hot with crispy rice dosas or plain rice. Best as side-dish or main course.