Start by marinating the prawns for 10-15 minutes combining the prawns, turmeric, tamarind, ginger garlic paste, fresh coriander, chilli powder, ground cumin and a pinch of salt
In a pan, heat up the vegetable oil or coconut oil
Add the mustard seeds to the oil and fry until they start to sputter
Turn down the heat completely and after letting the pan cool for 30 seconds, carefully add the curry leaves using a lid or plate to shield yourself from any splashing oil
Return the pan to medium-high heat and let the curry leaves fry for 1 minute
Add the finely chopped onion with a pinch of salt and sauté well until translucent
Add the freshly grated coconut. If using frozen, then you don't need to add additional water however if it's dry, add roughly 1 tbsp. of water to prevent any burning
Once the coconut has softened and has become really fragrant, add the prawns and marinate mixture with 2 tbsp. of water to the pan and stir well
Cook the prawns through for roughly 5-10 minutes, until they turn colour and are very tender. Cut one of the prawns to check!
Let the prawns simmer over a low heat to let the sauce thicken. Once donw, serve the prawns with some rice or roti
