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Add mustard seeds to the coconut oil and wait until it splutters.
Add 1 chopped onion, 1 tap ginger garlic paste, 1 green chilli and 1 tomato and sauté well.
Once the tomatoes become mushy, add in your salt, pepper, 1 tsp turmeric, 1 tbsp chilli powder and1 tbsp coriander powder
Once the raw smell of the masala goes, add some water and add in freezer curry leaves.
To this, add 500g washed and deveined prawns
Cook the prawns for 5 mins or until well done.
Add 1-1 ½ cups coconut milk (based on how creamy/ coconuty you want it to be)
Simmer for 5 mins and top with curry leaves and few drops of coconut oil.