In a pan, heat some Mustard Oil and temper it with a pinch of Nigella Seeds. This is optional. As they splutter, add the onion, ginger and garlic paste in it. Cook it on low heat. Add the green chilli. Either keep it whole or slice it if you prefer heat.

Please keep in mind that we want to cook the onion paste till it gets rid of the raw flavour. We don't want any browning to it.

Once you see that the onion mix has reduced in quantity, add the prawns. Give everything a mix. Soon you will see them turning pink, which means they are almost cooked. prawns cook very fast, and overcooking makes them chewy.

Now, add the mustard seeds paste, poppy seeds paste, salt, sugar and coconut cream.

To dilute the gravy, add the tender coconut water and stir. Cook for 2-3 minutes and then turn off the heat.

Prepare the daab or tender coconut. Scrape the inside using a tablespoon and leave it in there. Shave off the bottom of the tender coconut so that it stands perfectly on its own.

Pour the prawn gravy into the emptied hollow of the tender coconut. Top it with some mustard oil and a couple of green chilies for extra flavour.

If you have the top of the tender coconut with you then place it back in its place. Seal the joint using dough. Otherwise, if you do not have the top (like me), cover the top using a square piece of aluminium foil paper.

Place a tripod inside the pressure cooker and place the tender coconut on it. Fill 1/4th of the cooker with water. Put on the lid and place the weight valve on. Allow it to whistle 3-4 times on high heat.

Caution - Make sure that there is a gap between the top of the tender coconut and the inside of the lid, especially where the release point is.

Turn off the heat and allow the cooker to cool off completely. Take out the tender coconut and remove the top carefully. Scoop out the gravy with prawns and serve.