Marinate the prawns with salt, chopped green chillies and onion for 15 minutes.

Soak the dried red chillies in warm water for 10 minutes.

Grind coriander seeds, cumin seeds, garlic, dry red chilli, peppercorns, ginger and turmeric powder into a fine paste with very little water.

Add the coconut oil to the marinated prawns and cook on medium heat for 2 minutes.

Next add the ground spice paste and mix well to combine. Also add the thin coconut milk extract (or one 200ml can coconut milk) and tamarind pulp; bring to boil. Lower heat and simmer till the prawns are almost cooked.

Adjust seasoning and add the thick coconut milk extract (or one 200ml coconut milk). Mix well and cook on low heat for another 30 seconds to 1 minutes. If using fresh coconut milk, ensure that the heat is low or else the milk will split.

Garnish with fresh coriander leaves. Allow the curry to sit for atleast 30 minutes before serving.

Best paired with steamed white rice.