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

Grind the tomatoes into a pulp separately.

Heat the oil in a wok and sauté the chopped onions until slightly brown.

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

Add 1/2 teaspoon each of ginger and garlic paste.

Add 1 teaspoon salt and 1/4 teaspoon red chili powder.

Add the prawns, cover, and let it cook on low heat for 5 minutes.

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

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