Clean and de-vein prawns, add little salt and turmeric powder
Fry onions in a pressure cooker to golden and add ginger garlic paste.
Add salt, khaskhas paste and coconut. Mix and continue frying.
After 3-4 minutes, add garam masala and chili powder followed by water. Water should be as much as you desire in the curry. Too much watery curry loses its taste.
Pressure cook to just upto the point of developing full pressure (first whistle) and take off heat.