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Create a stock by heating a dash of oil in a saucepan on low heat, and frying the prawn heads and shells until the oil starts to go a reddish colour (about 10 minutes)
Add water to cover the prawns and let it simmer for 20 minutes
Strain the stock
Heat oil in a pan
Fry curry leaves and mustard seeds
Add in spices and temper until fragrant
Add in garlic, ginger, makrut lime leaf, and coriander roots only - cook for 5 minutes or until browning
Add chopped tomatoes to deglaze pan and cook until tomatoes are starting to char
Add prawns and cook through
Add stock or water to create a bit of gravy, then add the coconut cream in and bring to a simmer
Take off heat
Garnish with fresh coriander, chilli, and crispy curry leaves