In a pestle, crush ginger, garlic and peppercorns. In a bowl, mix red chilli, coriander and turmeric powder with a bit of thin coconut milk to make a paste. Set them aside.
Heat coconut oil in a pan and add mustard seeds. When they pop, add curry leaves, green chillies, fenugreek, onions and the crushed spices, and sauté well. Add the coconut milk paste along with the crushed spices, and mix.
Add the thin coconut milk, and toss in the cleaned prawns, salt and tomatoes. Cover and simmer for 15 minutes or until the prawns are cooked.
When the prawns are cooked, add thick coconut milk. Swirl it around the dish and simmer on low flame for 2 minutes.
Take off the stove before it boils. Garnish it with crushed curry leaves.
By Ria Samuel