To Marinate The Prawns: In A Bowl Add The Prawns That Have Been De-Shelled, De-Veined. Now Add The Turmeric Powder, Red Chilli Powder, Salt And Coconut Oil. Keep Aside For 10 Minutes.
For The Spice Paste: In A Pan Dry Roast Coconut, Fenugreek Seeds And Coriander Seeds. Make A Fine Paste Out Of These Dry Roasted Spices. Keep Aside.
To Sear The Prawns: Ina A Pan Add 1 Tsp Oil. Sear The Prawns Lightly And Keep Aside. Do Not Throw Off The Juices Released.
For The Base: In A Wok Add Coconut Oil. Add The Shallots (Madras Onions), Ginger Slices, Garlic Slices, Red Chillies, Mustard Seeds And Green Chillies. Let It Splutter. Add Turmeric, Chilli Powder, Spice Paste. Loosen It A Bit With 2 Tbsp Coconut Milk. Add The Remaining Coconut Milk, Salt, Curry Leaves. Stir. Add Diced Tomatoes, Tamarind Extract, Jaggery And Green Peas. Simmer For 4-5 Minutes On Low Heat. Add The Seared Prawns. Let Them Simmer For 3-4 Minutes.
For Garnishing: In A Pan Add Oil, Mustard Seeds, Curry Leaves And Grated Coconut. Cook The Pranws (With Tails) From Both Sides (2 Minutes Each). Top The Tadka On The Curry.
Serve With Boiled Rice.
