For the Ground Masala: In a frying pan, heat 1 tsp oil. Add diced red onion and garlic, and lightly sauté on low heat until pinkish. Do not overcook to avoid bitter garlic. Remove and transfer to a blender.

In the same pan, roast the grated coconut on low heat until lightly brown. Transfer to the blender.

Add 1/2 tsp salt and grated ginger to the blender and blend to a rough paste.

Dry roast all whole spices (cinnamon, coriander, cloves, peppercorns, fennel, poppy seeds) on low heat for 5-7 minutes until aromas release. Cool and add to the blender.

Blend the mixture to a thick paste, adding minimal water as needed.

Add the drained, soaked Kashmiri chillies to the blender. Continue blending until you have a fairly smooth, thick red paste. Set aside.

For the Prawn Curry: In a large saucepan, heat 2 tbsp oil on low heat.

Add the diced large onion and sauté until lightly browned.

Add the prepared ground red coconut masala to the onions. Cook until the masala smells cooked and oil separates.

Add chopped green chillies, salt, turmeric, and amchoor powder. Stir well.

Add prawns one at a time and gently coat them with the masala. Do not stir vigorously.

Let the curry simmer for a couple of minutes, then add the tomato puree.

Cover and cook on low heat until oil comes to the surface and the tomato smells cooked.

Add water depending on your desired gravy thickness. Taste for seasoning and adjust if necessary.

Garnish with fresh coriander before serving.