Dry roast spices on low heat for 2 minutes
Grind roasted spices with coconut and little water to form smooth paste
Marinate prawns with salt, turmeric and lemon juice for 15 minutes
Heat 2 tbsp oil and fry prawns for 2 minutes. keep it aside
In same pan, heat 2 tbsp oil, saute onions and green chilies until onions are translucent
Add tomatoes and saute for 3 minutes
Add salt, tamarind paste, 1/2 cup water and ground paste. mix well. saute and cook for 6 minutes
Add water and prawns. simmer and cook for 3 minutes
Add coconut milk and give it a stir. switch off. Do not cook after adding coconut milk.cover and rest for 15-20 minutes for flavors to blend in
Garnish with coriander leaves and serve hot with rice
