Peel prawns and remove the veins.
Dry roast the desicated coconut in heavy based pan until golden. Keep this aside.
Do the same with the rice powder.
When cooked, blend (using a blender) both of them with half a cup of the coconut milk and make into a paste.
Heat the ghee in a pan and stir fry the curry leaves followed by the onions, garlic and ginger paste and fry until all ingredients mix well together.
Add the curry powder, chilli powder and fry for a further 2 to 3 minutes on low heat.
Add salt, coconut and rice paste and simmer for around 10 to 15 minutes.
Add the prawns and cook for a
further 15 minutes until the prawns are cooked.
Remove from flame and add lemon juice and garnish with fresh coriander
leaves.