Place the prawns in a bowl of cold water and wash well. Drain and pat dry with kitchen paper.
Place a large frying pan over a high heat and add 1 tbsp of vegetable oil. When hot, add the onions and fry until softened and translucent.
2 tbsp vegetable oil, 1 large onion
Add the ginger garlic paste and continue to fry for a few minutes.
1 tsp ginger and garlic paste
Add the turmeric, salt and tomatoes and fry until the tomatoes have softened.
¼ tsp turmeric, 2 large tomato
Add the garam masala, chilli powder, coriander powder and desiccated coconut. Fry for a further 5 minutes stirring constantly so nothing sticks and burns.
½ tsp chilli powder, ½ tsp coriander powder, ½ tsp garam masala, 2 tbsp desiccated coconut
When ready transfer to a dish and put to one side for now making sure you get all of it. Wipe the pan out with a piece of kitchen paper.
Add another tablespoon of oil to the pan over a medium heat. When hot, add the cumin, garlic and sliced chilli.
2 tbsp vegetable oil, 1 clove garlic, ¼ tsp ground cumin, 1 large green chilli
Watch the garlic as when it turns lightly golden add the curry leaves and fry for about 2 minutes until the leaves begin to crisp.
6 large curry leaves
Add the coconut milk and the paste you put aside a moment ago to the pan and stir well. The sauce will thicken turn the heat down, so it is lightly simmering.
1 ¼ cup coconut milk
Warm the serving bowls/dishes in a bowl of hot water.
Add the prawns until they just turn pink.
300 g prawns
Taste the sauce and adjust the seasoning with salt and pepper if required.
Serve into individual bowls or a large one with sprinkle of chopped coriander/cilantro on a bed a fluffy rice.