Marinate the prawns with all the ingredients mentioned under marination for 15-20 minutes.
Grind the coconut and the roasted panch phoron without any water.
Heat oil in a pan and temper with bay leaves, dry red chilies, cinnamon, cardamoms, cloves and panch phoron. Saute for a few seconds.
Add the onion, ginger, garlic and raw mango. Fry till light brown.
Then add the marinated prawns and stir fry for 2-3 minutes on a medium flame till dry.
Add the ground coconut paste and green chilies. Check for seasoning. Saute for 2-3 minutes more.
When done, add coriander leaves and lime juice. Give it a stir and switch off the flame.
Serve with plain steamed rice, jeera rice or chapattis.
