Peel onion and chop in small slices.

Add the oil to preheated pan. Now cut chillies and add, fry from both sides max. heat for 1 minute. Add the onions and stir until slightly golden in color roughly 2 minutes.

Now add coriander, turmeric, garam masala, and chilli powder. Stir continuously until spices mix well! Fry for around 2 minutes.

Add the chopped tomatoes and fry until tomatoes have become mushy and formed to a consistency. Portion the tomato-mix it in a big bowl (heat resistent) and keep aside.

Now in the same pan add 1 teaspoon oil. Make sure the pan is heated before adding the oil. Add curry leaves, cut garlic in small cubes and add to oil. Stir well 2 minutes!

Add the prawns and fry for another 3-5 minutes. Until they get slightly brown.

Add the tomato-mix to the prawns and stir continuously for around a minute. Now add coconut milk, mix well and then add 1/4 cup of water. If you want the gravy to be less thick then you can add a bit more water. The water you add should be in proportion to the coconut milk. Turn down to very low flame. Simmer for 5-8 min.

Garnish with fresh coriander leaves. Serve with jeera rice. Enjoy!