Wash & clean the prawns and drain the water.Keep aside.
.Heat a pan and fry the grated coconut till golden brown on low medium heat.
Add the spice powders on low flame and put off flame.
Grind this in a mixer or blender until smooth.
Soak the tamarind in 1/4 cup water.Squeeze out the pulp and keep aside.
Heat oil in a pan ,fry the coconut pieces till lightly browned.Saute the shallots along with curry leaves till translucent.Add the green chillies.
Add in the tiger prawns and saute for 1-2 minutes.Add in the ground mixture,salt.Cover & cook for 10 minutes.
Add the tamarind pulp and adjust salt.Cover & cook again for 2-3 minutes till the oil starts to appear on the surface & the gravy thickens.
Serve hot with steamed rice or even chapathis!!
