At first, devein, wash and clean the prawns.

Marinate the cleaned prawns in pepper powder, turmeric powder, and salt. Keep aside.

Boil one medium-sized potato and cut into cubes.

Shallow fry in about two tablespoons of coconut oil. Remove.

To the same pan, add a little more coconut oil.

When the oil is hot, add finely chopped green chilies, ginger, garlic, and dry red chili. Saute and add curry leaves. Mix well.

Add sliced onion and saute until translucent.

Add the cubed boiled potato and a pinch of turmeric powder and combine well.

Add a cup of hot water and salt. Mix and let it cook for about five minutes or till the gravy is thick. Mash the potatoes a little. Let the chunks remain.

Add the fried prawns and pour the coconut milk. Mix well. Cover and cook for about five minutes in medium-low flame.

Once the gravy starts boiling, mix again and add crushed peppercorns and a pinch of fennel powder.

Remove from the flame and drizzle a teaspoon of coconut oil.

Serve after about fifteen minutes with Appam, Idiyappam, Milk Bread, Roti, or Steamed Rice.