Add 2 cups of water to an earthernware pot and place on medium heat.

Add turmeric powder, salt, green chillies, chilli powder, coriander powder, crushed ginger and kokum.

Mix well and bring to boil; reduce heat and allow to simmer for at least 3 minutes. Stir occasionally.

Add the prawns to this and mix well. If it appears too dry, add a little more water but not too much as this is a semi dry dish.

Cook on high heat till the prawns are half done.

Then add the crushed garlic, black pepper powder and cumin powder. Taste and season with salt if necessary.

Continue to cook on high heat till the prawns are done and the masala thickens as a coating on the prawns. Remove from heat.

Heat coconut oil in a small pan and add mustard seeds. Allow to crackle and then add the curry leaves. Remove from heat and pour over the cooked prawns.

Keep covered for at least 15 minutes before serving.