Wash and soak the Kudampuli (3 piece) in Water (to taste) and keep aside.
Clean and devein the Prawns (350 g), wash well and keep aside.
Deseed and finely chop the Green Chili Pepper (3).
To an earthern pot or kadai, add Coconut Oil (2 Tbsp). Once it becomes hot, add Fresh Ginger (1 piece), Garlic (10 clove), and the chopped chillis. Sauté for two minutes and add 10 Shallot (10), and 2 Curry Leaves (2). Season with Salt (to taste). Sauté well until it starts to change color.
Reduce the flame add Red Chilli Powder (6 tsp), Ground Turmeric (3/4 tsp) and Ground Coriander (1/2 Tbsp). Add kudampuli along with the water. Add more water if required but not too much. Let it boil well and then add cleaned prawns. Cover and cook in low flame for ten minutes.
Check the consistency of the gravy. If still thin, open the lid and let it boil for some time and add Fresh Fenugreek (1/4 tsp) and switch off the flame.
Time to temper the spices. For tempering add Coconut Oil (1 Tbsp) to a clean pan. Once it becomes hot, add Fenugreek Seeds (1/4 tsp) and Mustard Seeds (1/2 tsp). Once it finishes bubbling add Dried Chili Pepper (2), Shallot (4) and Curry Leaves (1). Sauté until shallots change color and then add Turmeric (1/4 teaspoon) and Red Chilli Powder (1/4 tsp).
Sauté for another minute and pour it to the curry. Mix well, then cover for 5 minutes so the flavors can meld.