Clean prawns, devein it and mix with tamarind juice, turmeric powder, sliced ginger, green chillies and salt.

Heat oil in a pan or a kadai.

Add the fenugreek seeds and coriander seeds.

When the fenugreek seeds turn dark brown in color and the coriander seeds give a nice roasted smell, add the grated coconut with red chillies, small onion, curry leaves, pepper corns and 1/2 tsp of ginger pieces.

Fry, until coconut becomes dark brown in color and start oozing oil.

Remove it from fire.

Grind it nicely into a smooth paste.

Add this paste to the prawns mixture and keep on the stove and cook for 15 mins until the oil floats on top of the curry.

Check salt for correction.

Add curry leaves and remove from fire.

:- This curry will have more taste when it is taken cold.

:- Serve with rice.