Blend flour, eggs, sugar, salt, and condensed milk in a food processor until combined.
Gradually stream in the full-fat milk while blending until a soft dough forms.
Wrap the dough in cling film and chill in the fridge for one hour.
Roll golf-ball sized pieces of chilled dough into thin discs on a floured surface.
Brush the dough discs with melted butter.
Fold each disc tightly into a concertina shape with folds 1cm apart.
Shape the concertina into a coil and tuck the end into the centre.
Roll the coil into a disc 0.5cm thick and 15cm in diameter.
Repeat the rolling and folding process with all remaining dough pieces.
Fry parathas in sunflower oil for 2 minutes per side until golden and flaky.
Blend onion, chilli, garlic, and ginger into a smooth paste.
Fry curry leaves, mustard seeds, and methi powder in oil until fragrant.
Add the prepared vegetable paste and fry for 2 minutes.
Add water, turmeric, and prawns, then cook until the liquid evaporates.
Stir in coconut milk, season with salt and pepper, and simmer until warm.
Serve prawns alongside parathas garnished with coriander and lime wedges.