1. Heat 3 tbsp of oil in a pan. When it almost smokes, add half of the mustard seeds, fenugreek, ginger, and half of the curry leaves. Sauté for a few seconds, then add the onion and cook over medium heat until it’s dark brown.2. Add the chili powder, coriander, turmeric, and stir for a few seconds. Add the tomato and kokum (or tamarind). Simmer until it’s lightly reduced and the oil separates from the sauce. Add a few tablespoons of water to restore the sauce’s previous consistency, season with salt, and add the prawns. Simmer until the prawns are cooked and the sauce is dry. Add the coconut milk, bring to a boil, and reduce the heat to low.3. In another pan, heat 1 tbsp of oil, dried chilies, and the remaining mustard seeds and curry leaves. Sear for about 10 seconds, then pour into the curry. Serve with basmati rice.