Clean the prawns and keep aside. Prepare the marinade by mixing chili powder, coriander powder, black pepper powder, turmeric powder, garam masala and salt. Marinate the prawns and allow it to rest for 15 mins.

Heat oil in a pan on a medium flame, fry the sliced coconut pieces until it starts turning brown. Remove from the pan and set aside.

In the same pan, add the marinated prawns, cook by pan roasting on both sides. Remove from the pan and set aside.

Into the same pan, add some mustard seeds to splutter (add oil if necessary). Add curry leaves, green chilies, salt and onions. Saute on a medium flame until they are translucent.

Add ginger garlic paste, saute for one minute.

Add the roasted prawns into the pan, mix well, and close the lid to cook for 2 minutes on a low flame.

Open the lid and stir properly, check the salt, and add more curry leaves. Switch off the flame, close the lid and let it rest for 5 minutes before serving.

Serve warm with Naan, Bread, Chapatti or Rice.