Method Roast peppercorns, mustard, curry leaves and fenugreek seeds. Grind to a fine powder.
Heat oil. Add onions; curry leaves, garlic and ginger. Stir and fry for 3 minutes.
Add a couple of tablespoons of water to prevent sticking. Add dry masala and red chilli paste. Cook for a few minutes before adding the stock.
Season and bring to a boil. Simmer for 15 minutes.
Add prawns and cook until tender. Stir in limejuice and coconut milk. Heat through and serve.