1.    De-shelled and de-veined prawns 20 in nos.
2.    4 medium sized finely sliced onions
3.    2 medium sized tomatoes pureed
4.    3 tbsp refined oil
5.    ½ cup tamarind water
6.    2 tsp mustard seeds
7.    8-10 kadhi patta leaves
8.    200 ml coconut milk thin in consistency
9.    6 dry red chillies(soaked in water for 30 minutes) ground into fine paste
10.    3 tsp kashriri red chilli powder
11.    2 tsp freshly made ginger garlic paste
12.    Paste of 3 green chillies
13.    2 tsp coriander powder
14.    2 tsp jeera powder
15.    2 tsp garam masala
16.    1 tsp turmeric powder
17.    Salt to taste

1. Wash prawns and apply salt, turmeric and 1 tsp Kashmiri red chilli powder and let it marinate for 30-45 mins.
2. Heat oil in kadhai and add mustard seeds until splutter. Now add kadhi patta leaves, ginger garlic paste and green chilli paste and sauté for 2-3 minutes. Add finely sliced onions and cook until onions are good brown in colour. Now add tamarind water, dry red chilli paste, pureed tomatoes, salt and all the dry masalas and cook till oil separates. Add water in between to avoid burning of masalas.
3. Now put marinated prawns and sauté on high heat for 7-8 minutes.
4. Add coconut milk and let it simmer. Adjust the gravy consistency by adding water or coconut milk. On simmering coconut milk makes the gravy thick so add water to adjust gravy consistency. Let it simmer until prawns are done.
5. Serve hot with rice, idilis, appams, neer dosas, parottas, rotis. I had it with Appam and idli.