Soak red chilies in warm water for 10 mins, then blend with the remaining ingredients for the spice paste.
Heat oil in a pan, sauté onions until soft, then add ginger-garlic paste and cook for a minute.
Stir in the spice paste in, cooking for 2-3 minutes until fragrant.
Add prawns and kokum and cook on low heat.
Simmer for 5-6 minutes until prawns are cooked through. Serve with rice.
