Heat 2 tablespoons of oil in Indian wok. Add onion paste, ginger paste, garlic paste, cumin, coriander, turmeric, salt, and red chilli powder. Cook on low heat for 4-5 minutes, stirring occasionally. Remove from wok and set aside.
Heat remaining 2 tablespoons of oil in Indian wok. Add mustard seeds and curry leaves. Stir and cover for 10 seconds.
Add prawns. Stir and cover for 30 seconds. Take care not to overcook prawns. Add the onion paste mixture. Cook on low heat for 4-5 minutes, stirring occasionally.
Add Malibu liqueur and when flames disappear, add coconut cream. Cook on low heat for 4-5 minutes, stirring occasionally.
Garnish with shredded coconut and black sesame seeds and serve hot.
CHEF’S TIP: To quickly create onion paste, peel and roughly chop the onions. Boil these with a little bit of oil and water. Once boiled and cooled, blend these into a paste.