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1: Heat the coconut oil and saute shallots, green chilli, ginger julienne, curry leaves and raw mango until the shallots start to change colour.

2: Add Kashmiri chilli powder and mix. Then add water and boil for 3-4 minutes.

3: Add turmeric powder and salt, allowing it to boil without mixing.

4: When the gravy is reduced to 75%, add the coconut milk and mix well.

5: Add the prawns to the gravy, cover, and cook for 3-4 minutes (depending on the size). The delicious prawn curry is ready!