1. Wash prawns and marinate with salt, turmeric powder and chilli powder.

2. Grind grated coconut with tamarind and black pepper to fine paste. Set aside

3. In little oil (1-2 tsp) fry onions till golden brown.

4. Add corriander and cumin powder, and add prawns.

5. Fry for a minute and add around 1 cup of water , cut green chillies and cover.

6. Once prawns are cooked (to check take a piece out and try to break it - if it easily does then it's cooked) add coconut paste to it.

7. Let the curry boil, uncovered for 5-10 minutes.

8. Adjust the consistency by adding water.

9. Garnish with corriander leaves and serve with plain white rice

Tip: If you make this curry 2-3 hours before serving then it tastes great.