Step 1

Heat oil in a pan and temper it with curry leaves, fennel, mustard seeds. Add tamarind paste, green chilies, ginger, and garlic. Fry for a few seconds and tip in the finely chopped onions and fry them till they are golden.

Step 2

Add coriander powder and turmeric and fry for a second or so, and add to it tomatoes and chicken stock. Add salt.

Step 3

Tip in the cleaned raw Prawns and cook till done. Prawns cook very fast and are considered done when they appear pink. This takes about 3-4 minutes.

Step 4

Add coconut milk and taste for salt and add pepper

Step 5

Finally, just before serving, temper the curry with mustard seeds, a pinch of chili powder, and curry leaves.