Prawns cooked in a mix of spices and roasted coconut.
If using dry tamarind soak in 1/2 C warm water and set aside.
Heat a pan and dry roast the grated coconut for around 6-8 minutes over medium fire stirring frequently. As the coconut gets drier increase the frequency of stirring and reduce the heat to low. You could a dd about 1/2 of the onions, ginger and garlic to roast as well.
When it turns brown add chilly powder, and coriander powder and a pinch of turmeric. Turn off the heat and set aside to cool.
When cooled grind this mix into a smooth paste using as little water as possible. (See Notes)
Heat a pan and add 2 Tbsp of oil.
Once the oil gets hot add the mustard seeds, fenugreek seeds and curry leaves. Once the seeds splutter add the sliced onions/shallots, ginger, garlic, and green chilies. Saute till the onions become soft.
Mash the softened tamarind and squeeze the pulp into the water.
If using vegetables add them to the pan with 1/2 C water. Cover and cook for 5 minutes or until the vegetables are almost cooked through.
Add the cleaned prawns to the pan and pour half the tamarind water (or 1/2 tsp tamarind paste and a little water) over it and add 1/2 tsp salt. Cover with the lid and cook for 3 minutes over medium heat until the prawns are half cooked.
Add the coconut paste and mix. Add enough water to the curry for desired thickness. Bring it back to a slow simmer. If needed simmer the curry for a few minutes to cook the prawns completely. Taste and adjust salt and tamarind. Turn off the heat.
Rest the curry for 10 minutes before serving.