Soak tamarind and extract the juice.

Grate the onion and chop the tomato.

Mix all the powders with the ginger-garlic paste and a little water and make it into a thick paste.

Heat the oil in a heavy bottomed kadai/pan.

Saute the grated onion with the curry leaves till golden brown.

Add the paste and saute for a few mins till oil starts leaving the mixture.

Add the chopped tomato and saute further till it gets mushy.

Add the prawns along with the tamarind juice and a little more water and salt.

Cover and cook till prawns are well-cooked and gravy is medium thick.

Just before removing from the fire, add the chopped coriander leaves.

:- Serve warm with plain rice or rotis.

:- The amount of chilli powder can be adjusted according to your liking.