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Tip the prawns into a bowl. Sprinkle over the turmeric and a pinch of salt and stir to combine. Set aside to marinate.
Thinly slice the shallots and green chilli, mince garlic and dice the tomato. Set aside, keeping the ingredients separate for now.
Heat some coconut oil over medium heat. Add the cinnamon stick and fenugreek seeds and fry for 15 seconds.
Then add the shallots and fry for a couple of minutes until softened. You don’t want them to brown in this recipe so it's all pretty quick!
Add the garlic and cook for another minute, before adding the curry leaves and pandan leaves.
After 15-20 seconds add the tomatoes and cook till they break down, 2-3 mins.
Now add the dried spices and cook for 30 seconds. Turn the heat down and add the prawns, green mango and chilli. Cook for 3 mins, add the coconut milk and cook for another 2-3 minutes until the prawns are fully cooked through.
Taste and add more salt if you like.
Garnish with some chilli oil and fried curry leaves and enjoy with some simple steamed basmati rice.