Grind 1/2 cup shredded coconut, 5 whole dried red chilies, 1/2 teaspoon coriander seeds, and 2 tablespoons chopped fresh coriander into a paste.

Grind the 3 tomatoes into a pulp separately.

Heat cooking oil in a wok and sauté the 2 medium sized onions until slightly brown.

Add the prepared masala paste and 1/2 cup of water. Cook for about 5 minutes, adding a little water as required.

Stir in 1/2 teaspoon ginger paste, 1/2 teaspoon garlic paste, 1 teaspoon salt, and 1/4 teaspoon red chili powder.

Add the 2 cups of prawns, cover, and cook on low heat for 5 minutes.

Add the tomato pulp, cover, and cook for 5 minutes.

Add water as required and continue to cook until the prawns are fully cooked.