Peel the mangoes, chop into small piece and then leave in a bowl of cold water to avoid discoloration.
Grate the coconut, and then grind to a coarse paste with the green chilies, garlic and onions.
Put prawns, mango pieces, ground paste and curry leaves in a saucepan, pour in the oil and mix ingredients well.
Then add 1/2 pint water and salt to taste and cook on a low heat.
Simmer gently, stirring occasionally, till the prawns are tender and the oil floats to the top.
Serve hot with boiled rice.
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