Chop prawns into fine pieces and mix with ground dal. add a pinch of salt, chopped chillies, coriander and chopped nuts and raisins.
Put a tsp of oil in a pan, spread prawn mix in it evenly and steam in a cooker or in a big vessel containing water till done.
Cool and cut into desired shapes.
Heat oil in a kadai and shallow fry the pieces till light golden brown on both sides. keep aside.
heat a tbsp. of oil in the kadai and fry the ginger-garlic paste. add shredded onion and saute till golden. Add the coriander and cummin powders, salt and tomato pieces and cook on a low fire till well blended.
Stir in coconut milk.
Bring to a boil with a cup of water.
Gently ease in the prawn dumplings and simmer for a minute. garnish with chopped coriander leaves.