In a fry pan, add the whole spices (coriander, fennel seeds and peppercorns. On a low flame, dry roast the spices. When you do this, its important to constantly move the spices so they toast evenly. Focus on getting them fragrant instead of trying to get colour on them. Set aside.
In the same pan, add the oil and the grated/dessicated coconut and roast it until it is evenly golden brown. Do this on a medium flame and don't step away at any point. You really want to avoid getting a dark/burnt flavour as that makes it bitter. Getting an even golden colour on most of the coconut is perfect. Cool slightly.
Transfer the roasted coconut, toasted spices, tamarind paste and water to a blender and blend into a smooth sauce/paste. Add water in stages so you get a smooth consistency. Set aside.
In a pot, add the green papaya, salt, pinch of turmeric and chilli powders. Use just enough water to cover and bring to a boil. When it comes to a boil, keep it on a gentle simmer and cook until the papaya is tender, not mushy.
Add the ground coconut-spice paste to the papaya and bring it up to a gentle boil on a medium flame. Add the prawns and let them gently poach in the curry sauce. Taste and adjust the seasoning as necessary. Turn off the heat.
For the tempering, heat the coconut oil. Add the mustard seeds and let them pop. Throw in the shallots and fry until they are golden. Towards the end, add the curry leaves and the whole red chilli so they don't burn and retain their bright colours. Add the tempering to the prawn and papaya curry and mix through.
Serve hot with steamed rice and a side of greens.
