Peel and wash the prawns. Apply sea salt generously and set aside.
In a frying pan, heat 3 tablespoons of oil and put in the curry leaves, sliced onions, garlic and chillies and fry till the onions are soft. Then add the prawns, tumeric and chilli powder and keep frying till the prawns are cooked or curled up.
Sprinkle a little salt and kokum. Squeeze 1/2 a lime juice and garnish with corriander leaves.