Heat 1 tbsp oil in a wide pan and add the onions, ginger, and garlic

Saute until the onions turn soft and pink. Add the tomatoes

Give everything a mix and let the tomatoes cook for 2-3 minutes

Then add the coconut, chilli powder, and coriander powder

Mix together and it cook for 5-6 minutes or until the raw smells leaves coconut and onions

Transfer to a mixer jar and grind to a coarse paste. Set aside.

Clean and prepare your prawns.

Extract tamarind juice and discard the pulp and seeds, if any

Heat the remaining 1 tbsp oil in the same pan and add mustard seeds, fenugreek seeds, and red chillies torn roughly into pieces

When the mustard pops, add the ground coconut mixture

Add in the tamarind extract and some salt

On medium heat, cook the coconut tamarind mixture for 8-10 minutes

It will thicken quite a bit and the flavours would be nicely incorporated. Taste test and add more salt as needed

Add the prawns at this time and cook covered for no more than 5 minutes.

Prawns need very little time to cook and overcooking will make them rubbery. Nobody likes rubbery prawns. Nobody.

Uncover, turn off heat, and serve hot with rice.