2piecesKokum/1 tbsp-Tamarind pulp/1 tbsp-Lemon juice
Salt to taste
Heat a pot on medium flame. Add the oil.Heat for 5 seconds
Add the mustard seeds and cumin.When they start to splutter add the curry leaves.chilli and garlic.Saute for 10-15 seconds.
Add the onion and sauté till they are light brown or golden.This should take 1-2 minutes.
Add the cleaned prawn,Coconut milk and kokum or tamarind or lemon juice.Add ¼ cup of water.
Season with salt and pepper.Add turmeric.
Bring it to boil and cook till the prawns turn orange.
Update:I have reduced the black pepper and started adding Kashmiri mirch for the lovely golden hue. I have also added 2 shallots which intensify the onion flavour,making this curry immensely better than before.