1. Dry roast coriander seeds, fenugreek seeds and redchillies in a non-stick pan till fragrant.

2. Chop onion. Heat 2 tbsps oil in another non-stick pan.

3. Place prawns in a bowl, add salt, turmeric powder, red chilli powder and garlic paste and mix well. Let them marinate for 10-15 minutes.

4. Grind together 4 tbsps coconut, ginger and roasted spices with a little water in a hand blender to a coarse paste.

5. Add mustard seeds to the oil in the other pan and when they splutter add curry leaves and onion and saute till lightly browned.

6. Add ground paste and saute for 2 minutes.  Add prawns, little salt, tamarind pulp. Mix well and cook.

7. Add 1 tbsp scraped coconut, ¼ cup water and cook till prawns are done.

8. Save hot garnished with 1 tbsp scraped coconut.