Clean and wash the prawns nicely.

Add red chilly powder, turmeric powder and salt.

Add 2 cups water and keep aside.

Cut the veggies and keep it ready.

Grind coconut with cumin seeds, shallots and little water to make a thick smooth paste.

Heat oil in a clay pot and splutter mustard seeds and fenugreek seeds. Add shallots and saute until it is golden brown in color.

Add tomato, green chilly and saute for 3 minutes.

Add prawns and masala water into it and cook for around 10-15 minutes. Add mango pieces along with it.

Add the ground paste to the curry. Add water if required to get the correct consistency.

Mix well and bring it to a slow boil.

Serve hot with rice.