First Make a paste of cumin seeds, mustard seeds and cocnut.
Heat oil in a pan and splutter mustard seeds. Add curry leaves and chopped onions.
Saute till onion become golden brown and add ginger-garlic paste.
Stir in chopped tomatoes and fry well till tomatoes are fully mashed.
Add chilly powder, coriander powder, turmeric and required salt. Stir in low flame for a few seconds.
Add drumstick pieces and cover the pan with a lid. Cook in low flame for 5 minutes.
Add coconut paste and stir in prawns. Stir well and add tamarind water. Then pour 1/2 cup water and heat the pan.
8)When boiling starts, lower the flame and cover with a lid. Cook in low flame for 10-15 minutes until prawns are done.
Prawn/jhinga with drumstick curry, apt with rice/roti, is ready.
Note: Make sure that the curry is not too tangy by adding an excess of tamarind pulp.