From the recipe book Bal's Quick and Healthy Indian by Bal Arneson, This said it serves 4 but it uses only 12 prawns so number of servings would depend on how hearty is your appetite and how big are your prawns. I sure ate more than 3- it was so delicious.

Ingredients

4 serv.

grapeseed oil↗2 tablespoons
garlic↗1 tablespoon
finely chopped
cumin seed↗1 teaspoon
ground cardamom↗1 teaspoon
ground fennel1 teaspoon
prawns↗12
large, shelled and deveined
salt and pepper
unsweetened dried coconut flakes↗1⁄4 cup
lemon juice↗2 tablespoons

Step-by-step instructions

1
Heat oil in skillet over med high heat. Add garlic and cook for 10 seconds. Add cumin, cardamom and fennel and cook 5 seconds.
2
Add the prawns, salt and pepper and cook until prawns begin to turn pink. then add coconut. Turn heat to medium and saute until cooked through, about 3 minutes.
3
Add the lemon juice then turn off the heat.

Source: food.com

Original recipe ↗

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