Take the prawns and marinate them in chopped green chilies, onion, and salt for 15 minutes.

Set aside a few dried red chilies and soak them for 10 minutes in warm water.

Grind ginger, cumin seeds, coriander seeds, garlic, dried red chili, peppercorns, and turmeric powder into a fine paste with a little water.

Cook the marinated prawns for around 2 minutes on a medium flame with some coconut oil.

After that, stir in the ground spice paste thoroughly. Bring to a boil with the thin coconut milk extract or a 200 mL can of coconut milk and tamarind pulp. Simmer the prawns until they are almost finished on a low flame.

Before adding the thick coconut milk extract, change the seasoning. Cook for another 30 seconds to 1 minute on low heat, stirring constantly. If you're using fresh coconut milk, keep the heat low or the milk will break.

Garnish the curry with fresh coriander leaves at the top. Allow at least 30 minutes for the curry to rest before serving.

Serve hot with steamed white rice.