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.
If you prefer a spicier version, skip the kashmiri chilli powder and increase the qty of dried red chilli while dry roasting.The dish goes well with rice and roti, if you dont mind the dry consistency.
This Prawns Sukka was printed from https://mariasmenu.com/fish/prawns-sukka.
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