Indian Cooking Recipe : Prawn Curry Ingredients : 2 tamarind pods ¼ cup warm water 2 tbsp fish curry powder 2 tbsp vegetable oil 1 onion, finely chopped 1 tsp fennel seeds 1 tbsp fenugreek 1 tomato cut into wedges 1 lime to be squeezed ½ cup coconut milk 1 pound of prawns, shelled and de-veined Method : Soak the tamarind in ¼ cup of warm water for 20 minutes to soften. Squeeze the softened tamarind pulp with the fingers to extract the juice and strain out any seeds or fibrous matter. Set aside. Mix the curry powder with a little water to form a paste. Set aside. Heat the oil over medium heat. Sauté the onion, fennel and fenugreek until the onion is translucent for about 5 minutes. Add the curry powder and continue frying. Add the tamarind water, mix well, and fry for a minute or so. Add the tomato and cook until softened, about 10 minutes. Add the prawns and lime juice, and cook for about 8 minutes, until the prawns are done. Add coconut milk, stir until thickened, and serve. Serves 4 to 6. Heat Scale: Medium