Wash and clean the Prawns under running tap water. Pat them dry. Smear 1/4 teaspoon turmeric powder and salt according to taste. Heat 1 tablespoon extra virgin coconut oil on medium-high heat and fry the prawns until golden. Set aside.
Take all the above mentioned masala ingredients in a mixer jar and grind to a fine and smooth paste. Set Aside.
Heat the remaining 1 tablespoons extra virgin coconut oil on a pan over medium-high heat. When the oil is hot add the grated ginger and saute for a few minutes until the raw smell of ginger completely disappears.
Next, add the chopped onion and saute until the onion turns soft and translucent. Now add the chopped tomatoes. Saute until the tomatoes start to become mushy. Cover and cook for a few minutes until the tomatoes turn to a mushy paste.
Now add the masala paste, add salt according to taste and saute for a few minutes. Add 1/4 cup water or more. Cover and cook for 10 minutes.
Add the fried prawns, cover and simmer over low flame for 3 minutes. Switch off the flames, garnish with fresh curry leaves (optional). Serve immediately.