1Heat coconut oil in a pan. Add mustard seeds and let them splutter. Add curry leaves, dried red chilies, and fenugreek seeds.

2Add onions and green chilies, sautéing until onions turn translucent.

3Stir in turmeric powder, chili powder, and coriander powder. Cook for 1-2 minutes.

4Add thin coconut milk and raw mango slices. Simmer until the mango softens.

5Add the prawns and cook for 5-7 minutes or until they turn pink and are fully cooked.

6Reduce the heat and stir in thick coconut milk. Simmer for another 2 minutes without boiling.

7Serve hot with steamed rice or Kerala parottas.