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Heat coconut oil in a pot. Once hot, add 1/2 tsp mustard seeds and let them splutter. Then add a pinch of fenugreek seeds and a few curry leaves, stirring until fragrant.
Add 20 sliced shallots to the pot and sauté until they turn light golden brown, about 3-4 minutes. Add salt to taste, 1/4 cup sliced coconut, 2 pieces of chilli, 15 cloves of garlic, and 1/2 piece of crushed ginger. Continue to sauté for another 3-4 minutes until the shallots are well browned and the coconut is lightly toasted.
Stir in 1/4 tsp turmeric powder, 2 tsp Kashmiri chilli powder, 1 tbsp coriander powder, 1 tsp pepper powder, and a pinch of cumin powder. Sauté the spices for about 30 seconds until aromatic. Then add 2 small chopped tomatoes and cook, stirring occasionally, until the tomatoes soften and the mixture forms a thick paste, about 5-7 minutes.
Add 1/2 piece of Malabar tamarind (kudam puli) to the mixture. Pour in 1 cup of hot water and stir well. Bring the curry to a gentle boil.
Carefully add the prawns to the boiling curry. Stir gently to combine. Cover the pot with a lid and let it simmer for 5-7 minutes, or until the prawns are cooked through and tender.
Uncover the pot and give the curry a final stir. Drizzle a little more coconut oil over the top for added flavor. Serve the hot prawns curry with rice.
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