Wash the prawns and add them to a bowl.

Add salt and turmeric powder to the prawns and mix well.

Heat sunflower oil in a heavy-bottomed pan over medium heat.

Fry the prawns in the hot oil for about 3 minutes and set aside.

Add more oil to the same pan, add mustard seeds and curry leaves, and cook for 15 seconds.

Break the cardamom pod and add it to the pan.

Add sliced onions and cook until soft and translucent.

Add sliced tomato, ginger paste, and garlic cloves, and cook for about a minute.

Sprinkle in grated fresh coconut.

Add water, salt, and tamarind paste.

Bring the mixture to a boil.

Add the fried prawns and cook until soft, about 8-10 minutes.

Check the salt and seasoning.

Serve the Prawns Kuzhambu hot with steamed rice and salad.