Soak the tamarind pods in a teacup of hot water for 10 - 15 mins and extract the pulp.

Rinse the prawns and drain well.

Put the desiccated coconut in a bowl with 300 ml/0.5 pint of the water and leave for 10 mins.

Blend the desiccated coconut with the soaking liquid and strain to get a creamy milk. Set the leftover pulp on one side.

Place the creamy milk in a saucepan.

Add the creamed coconut, peas, curry leaves, green chilly, ginger, tomatoes and tamarind pulp.

Cover and allow to simmer for 10 - 15 mins.

Heat 1 x 5 ml spoon/1 tsp of the ghee or oil in a separate pan.

Gently fry the fenugreek seeds, coriander and red chillies, until the fenugreek turns light brown.

:- Do not let the mixture burn and darken.

Remove from the heat and allow to cool.

Blend this mixture with the reserved coconut pulp and the remaining water to make a fine paste.

Heat a further 1 x 15 ml/1 Tbsp of the ghee or oil.

Fry the prawns, until dry.

Add the blended paste and gently fry for 5 - 6 mins.

Transfer and stir this into the simmering coconut milk mixture.

Add salt.

Simmer, covered, for 15 - 20 mins.

Before serving, fry the onion in the remaining ghee or oil and spoon it over the prawn curry.

:- If preferred, remove the chilli halves.

:- Serve Prawn Curry with boiled rice.