Step 1: In a mixer jar, add fresh coriander, 1/2 cup fresh coconut, 1 chopped onion, 1/2 chopped tomato, 1 garlic head, 1 inch ginger, 1 tablespoon dry coconut, and 1 tablespoon coriander seeds. Add a little water and grind it into a smooth, fine paste.

Step 2: Heat a pan and add 1/2 ladle of oil. Once the oil is hot, carefully add the ground masala paste.

Step 3: Roast the paste on medium heat for 2 to 3 minutes until the oil separates from the edges.

Step 4: Add 1 tablespoon garam masala, salt to taste, 1 tablespoon Agri masala, and 1/2 teaspoon turmeric powder. Mix well. (Remember, prawns have natural salt, so add salt carefully).

Step 5: Add the 1 kg cleaned prawns to the roasted masala and sauté for 1 minute.

Step 6: Pour 1.5 glasses of water into the pan and mix properly. Adjust the water quantity based on how thick you want the curry.

Step 7: Add 4 kokum pieces to the gravy for a tangy flavour.

Step 8: Keep the lid slightly open and let it simmer on low heat for 10 to 12 minutes.

Step 9: Turn off the heat. Your delicious Kolambi Rassa is ready to serve!