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1.
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Mix the prawns with turmeric, vinegar, and salt and set aside for about 15 minutes.
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Be very careful not to marinate for much longer because the vinegars acidity dry the prawns out and make them tough.
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2.
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If you are using tamarind paste from a block (we were), add the paste to a small bowl and add some hot water, enough to break it down into a paste.
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Let it steep for 10 minutes, stirring occasionally to soften it into more of a paste texture.
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Remove any seeds or stems as you might find them 3.
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For the powdered spice mixture, grind the cumin seeds, peppercorns, coriander seeds and chili powder in either a mortar and pestle or using a coffee grinder.
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Break down into as fine a powder as possible.
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4.
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Heat the coconut oil on medium heat in a deep saute pan and add the onions.
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Fry for 57 minutes until the onions start to brown.
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5.
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Throw in the chopped tomato and fry for an additional 34 minutes.
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6.
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As the tomatoes begin to soften, add the garlic and ginger paste and fry for another 23 minutes.
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7.
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Add the powdered spices and mix it all together.
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Fry for 2 minutes and add the coconut milk, 1/4 cup water and tamarind paste.
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8.
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Stir it all together, add the green chilis and sugar.
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Bring the liquid to a gentle simmer for 23 minutes.
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9.
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Add the marinated prawns, coating them in the spiced sauce while stirring, until they turn pink, for no more than 4 minutes.
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Recipe adapted from Maunika Gowardhan.
