Grind 1/2 cup shredded coconut, 5 whole dried red chilies, 1/2 teaspoon coriander seeds, and 2 tablespoons chopped fresh coriander leaves into a fine paste.

Grind the 3 tomatoes into a pulp separately.

Heat cooking oil in a wok and sauté the chopped onions until they are slightly brown.

Add the prepared masala paste and 1/2 cup of water, then cook for about 5 minutes, adding a little water as required to maintain consistency.

Stir in 1/2 teaspoon each of ginger paste and garlic paste.

Add 1 teaspoon salt and 1/4 teaspoon red chili powder.

Add the prawns, cover the wok, and let it cook on low heat for 5 minutes.

Pour in the tomato pulp, cover again, and cook for another 5 minutes.

Add water as required and continue to cook until the prawns are fully cooked through.