Dry roast all the ingredients from dried red chilli (4) to fenugreek seeds, for 4-5 mins on low flame. Grind this coarsely. Add coconut and tamarind pulp to this and grind again, till you get a coarse coconut paste. Keep it aside.

Heat oil in a deep and wide pan. Crackle mustard seeds (1/4 tsp). Add chopped onion & curry leaves. When it becomes soft, no need to brown, add crushed ginger & garlic, green chilli & dried red chilli (1). Cook for 3-4 mins. Add chopped tomatoes, salt and turmeric powder. Mix well and cook till tomatoes become soft. Add a little water (1-2 tbsp) to bring the masala together.

Add Kashmiri chilli powder and cook for 2 mins. Add cleaned prawns and mix well. Add 1/2 cup water and bring to boil. Simmer and cook for 6-7 mins, until it becomes thick or reaches a semi dry consistency.

Add coconut paste and mix well. Continue to cook on low flame for 4-5 mins, till the coconut paste is coated well over the prawns. Drizzle some oil if required.

Remove from fire & let the curry rest for 15-20 mins before serving.