Prepare a paste of fennel seeds, black pepper powder, ginger, and garlic with a little water.

Heat coconut oil in a Kadai or meen chatty.

Add mustard seeds and let them splutter.

Add the prepared paste and sauté until the raw smell disappears.

Add curry leaves, green chilies, and chopped onions.

Sauté until onions turn translucent.

Add chopped tomatoes and cook until tomatoes become mushy.

Add tamarind paste.

Add coriander powder and red chili powder and mix for a minute.

Add the second and third coconut milk extracts.

Add salt and bring to a boil.

Add cleaned and deveined prawns.

Cook for 4-5 minutes.

Add the first coconut milk extract and mix well, do not boil.

Once heated enough, remove from flame and garnish with chopped coriander leaves.

Serve hot with steamed rice.