1. Heat the oil in a heavy-bottomed pan over medium high heat until sizzling.

2. Add the onion and sauté until golden brown. Adjust the heat as needed to prevent burning.

3. Lower the heat to medium-low and stir in the crushed garlic. Cook for 30 seconds. Add a tablespoon of water, if needed, to prevent burning.

4. Add the coriander, cumin and chili powder and cook for 10–15 seconds.

5. Pour in the tamarind and stir well.

6. Add the salt, pepper, tomatoes, whole chiles and curry leaves, and cook until the tomatoes break down and blend into the mixture.

7. Stir in the coconut milk and bring to a bubbly simmer.

8. Add the prawns and cook until the prawns are pink and cooked through—Approximately 3 minutes.

9. Transfer to a serving bowl and decorate with cilantro.