Begin by preparing the spice blend. In a heavy-bottomed pan or karahi, dry roast the fennel seeds, cumin seeds, coriander seeds, black peppercorns, dried red chilies, and desiccated coconut over medium heat. Stir continuously for about 5 minutes, ensuring the spices toast evenly without burning. Once aromatic, remove from heat and allow to cool slightly before grinding the mixture into a fine powder using a spice grinder or mortar and pestle. Set aside.

In the same pan, heat coconut oil over medium heat. Once hot, add the cinnamon stick, crushed cardamom pods, and curry leaves. Let them sizzle for a few seconds until fragrant, releasing their natural oils into the pan.

Add the finely chopped onions and sauté until they turn golden brown, stirring often to prevent sticking. Next, stir in the grated ginger and garlic, cooking for 1–2 minutes until their raw aroma fades and the mixture becomes aromatic.

Pour in the blended tomatoes and add the prepared ground spice mix along with salt. Stir well and let the mixture simmer over medium heat for about 10 minutes. The curry base is ready when the oil begins to separate from the masala and rise to the surface, indicating the spices have fully bloomed.

Add the cleaned prawns to the pan, followed by 100 ml of water. Mix gently to coat the prawns in the rich masala sauce. Cover and cook over low-medium heat for about 10 minutes, or until the prawns turn pink and tender. Avoid overcooking to maintain their soft, juicy texture.

Garnish with fresh coriander and serve hot. The result is a deeply aromatic and spicy South Indian-style prawn curry with layers of roasted spice, tangy tomato, and subtle coconut undertones—perfect with steamed rice or paratha.