| 1. | Grind coconut, red chillies, cumin and coriander seeds into a paste, gradually adding ¼ cup water. |
| 2. | Heat oil in the Bowl on medium-high heat for about 2 minutes. Add onion and fry till golden brown. Add coconut paste and turmeric powder. Stir fry till oil shows separately (about 5 minutes). |
| 3. | Add tomatoes, curry leaves, green chillies and salt. Stir fry till oil shows separately (about 8 minutes). |
| 4. | Add tamarind pulp and remaining water (1 cup). Stir. Bring to boil. Add prawns. Stir. Bring to boil. Reduce heat to low. |
| 5. | Cover and simmer till prawns are tender, stirring occasionally (about 25 minutes*). Serve hot. |
| 6. | * Small prawns take about 15 minutes to cook. |