Toss prawns, 1 tablespoon oil, turmeric, vinegar, salt and black pepper in a bowl; refrigerate in an airtight container 30 minutes or up to 4 hours. Purée garlic, shallot, ginger, fennel seeds and ¼ cup water in a food processor. Cook serrano peppers, onion and remaining 2 tablespoons oil in a saucepan over medium heat until fragrant and starting to brown, about 2 minutes, stirring frequently. Stir in garam masala, Aleppo pepper, coriander, cumin and prawn mixture; cook until fragrant, about 2 minutes. Add garlic-shallot mixture and cook until fragrant, about 2 minutes, stirring frequently. Stir in coconut cream and tomato paste; cook until slightly thickened, about 5 minutes, stirring occasionally. Cool prawn mixture completely; stir cream cheese and prawn mixture in a bowl. Divide prawn mixture into 6 (8-ounce) oven-safe dishes; cover and refrigerate up to 6 days. Makes about 6 cups.
Bake Kerala Curried Prawn Dip at 450°F just until bubbling, about 15 minutes. Brush 10 Naan Dippers with 1 tablespoon melted butter and grill over high heat until lightly charred, about 3 minutes, turning once; sprinkle with cilantro and coconut. Serve prawn dip garnished with cilantro, tomatoes and/or serrano peppers along with Naan Dippers.