Instructions

• 1 - Prepare Marinade & Prawns:
  Clean and devein river prawns. In a bowl, mix prawns with half turmeric and salt; set aside to marinate briefly.
• 2 - Sauté Aromatics:
  Heat oil in a pan over medium heat. Add mustard and cumin seeds; once they splutter, add curry leaves, chopped onion, garlic, ginger, and green chili. Sauté until golden brown.
• 3 - Cook Tomatoes & Spices:
  Add chopped tomatoes, remaining turmeric, red chili, and coriander powder to the pan. Cook until the tomatoes break down and the mixture coats the pan.
• 4 - Add Tamarind & Coconut Milk:
  Stir in tamarind paste with a little water to blend and simmer for 3 minutes. Then add coconut milk and mix thoroughly.
• 5 - Simmer Prawns in Curry:
  Add marinated prawns into the curry. Cook on medium heat until prawns are cooked and the curry thickens slightly.
• 6 - Garnish and Serve:
  Turn off heat. Garnish curry with fresh coriander leaves. Serve hot with steamed rice or Indian bread.