500 gms prawns, shelled, deviened & washed
1/4 cup grated fresh coconut
1 small onion, sliced fine
3 slit green chilies
1/2 inch ginger, chopped
1 sprig curry patta (leaves)
1/2 tsp mustard seeds
1/2 tomato, chopped fine
2 tbsp 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 cumin seeds
1/2 tbsp 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 chilies
6 Kashmiri red chilies
First half grind the above ingredients and then 
add the below:
1/2 tomato (the inside pulp & seeds should be removed
& only fleshy part to be added to the curry paste)
1/4 tsp methi seeds
Fine grind the above now

Prawns Masala (Dry)

1. Heat oil, add mustard seeds and allow it to splutter. Add curry leaves, onion, ginger, green chilies and fry further till the onion turns translucent.
2. Add tomato and fry further till the tomato is cooked. Add curry paste and fry further for 5 minutes. Add salt to taste.
3. Then add prawns to the fried masala. 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.
4. Add fresh grated coconut stir for 2 minutes, garnish with coriander leaves. Best as side-dish or main course.
5. Serve hot with crispy rice dosas or plain rice.
   Serves: 6
   Preparation time: 30 minutes