Take a wide bowl, add the cleaned and deveined prawns to it, add salt, 1/2 turmeric powder to it mix well and leave it in the refrigerator to marinate for about 15 minutes.

Mean while, prep the veggies required for the recipe.

Heat a pan, add coconut oil to it. Add ginger, curry leaves, green chillies and sauté for a half a minute or until the flavour are infused.

Next, add in the 3/4 th sliced onions, a little salt to cook the onions and cook until the onions are softened and translucent.

Add the marinated prawns to the pan and cook it until it starts to change color.

Next, add the thin coconut milk, remaining turmeric powder, tamarind water salt to taste bring it to a gentle simmer on medium flame.

Add in the cherry tomatoes and allow the prawns to be cooked.

Finally add thick coconut milk and keep the flame in small and cover and cook for 5 minutes.

Mean while, prepare a small wok or pan, add oil, and add about 1/4 sliced onions and sauté until they are nicely browned.