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Mix yogurt, lemon juice, fresh tomato pureé, tomato paste, turmeric, grated coconut, crushed garlic, red chilli, red chilli powder, crushed cumin, ground coriander seeds, gharam masala, and salt in a bowl and set aside.
Braise prawns/shrimp in a pan with garlic slivers and 1 Tb of oil until they turn pink, then remove from heat.
Fry grated onions in a pot with the remaining oil until golden.
Add the mixed spices from the first step with a bit of water to the golden onions and simmer for 2-3 minutes.
Remove from heat, add prawns/shrimp, and mix into the spices. Marinate for an hour.
Before serving, simmer the pot again for 10-15 minutes, adding water if necessary to keep it thick.
Add slit green chillies and curry leaves while simmering.
For spicy rice, cook chopped onion, cubed tomatoes, cubed green pepper, crushed garlic, and spices with a bit of water until evaporated.
Add washed rice and enough water to cook the rice with the ingredients.
Serve with sprigs of spring onions.