In a heavy-bottomed pan or Claypot add coconut oil. Once it heats up add mustard seeds let it splutter then add curry leaves and green chili. Saute for a few secs.
Next, add the chopped onion cook till they turn translucent and soft.
Now add in the ginger garlic paste and saute until the raw smell leaves.
Then add tomato and cook till they are soft and leaves oil.
Now add in all the spice powders one by one and mix well and in 1 cup of water and cook until the raw smell of the masala leaves.
Now add in the cleaned and deveined prawn. Combine everything. cover and cook for two mins. Open the lid and cook for another 2 mins.
Finally, add in the fresh coconut milk. cook for another 1 min in low flame and switch off the flame.
Garnish with finely chopped cilantro and curry leaves and keep the pan closed for another 10 mins. This keeps the flavors intact. Serve hot with rice and fish fry.