Clean, devein the prawns and keep aside.

Heat oil in a pan or a kadai.

Splutter fenugreek seeds.

Add grated coconut, curry leaves and two shallots.

Stir well before it turns brown.

Add coriander powder, chilly powder and turmeric powder and stir well.

:- It shouldn`t turn brown.

Grind them together into a fine paste.

Heat up a deep bottomed vessel.

Add prawns along with shallots, ginger, curry leaves and a tsp of oil.

Add the ground paste, tamariind juice and salt with enough water to cook.

Cook, until the prawns are done.

Heat oil in another small frying pan.

Fry some finely sliced shallots.

Pour it over the curry.

:- Serve hot with rice.