Prawns in a spicy, tangy tamarind gravy

Cravings are bad, real bad, especially when its a sweet craving. I seem to have way too many cravings now...especially on my way way from the gym if i stop by at Sainsbury's, I have this tendency to pick up all sorts of junk....which makes my work out sessions highly insignificant. Like yesterday I picked up a loaf of the most amazing, yummiest banana cake ever! if you cant bake em, buy them..is my motto:)

Its been ages since I made some authentic mallu grub, simply because we really haven't been wanting it so badly. But the other day my craving mind wanted some spicy prawn curry and after searching online for a recipe that suited my needs and convenience, I settled for Sarah's Spicy and Tangy Prawns. The picture looked so tempting (so weird, but i always judge a dish by its picture) and I had to give it a shot. I stuck to the recipe more or less with a few changes here and there. This is how its goes:

King Prawns- 250gms ( I used cooked and peeled prawns)

To marinate:

Ginger Paste- 1 tbsp

Garlic Paste- 1 tbsp

Kashmiri Chilli Powder- 1 tsp

Coriander Powder- 1/4 tsp

Turmeric Powder- 1/4 tsp

Pepper Powder- 1/2 tsp

Curry Leaves- i added lots

Onion- 1, roughly chopped

Kokum (kodampuli)- 2 to 3 small pieces soaked in about half a cup of warm water

Coconut Slices- 1/4 cup

Mustard seeds- 1/2 tsp

Salt- to taste

Coconut oil- 1 tbsp

Marinate the cleaned prawns with all the ingredients in the 'to marinate' section and keep aside for about 15 to 20 minutes.

In a frying pan, heat the oil and splutter mustard seeds. Add some more curry leaves and chopped onion and sauté till they turn golden brown.

Stir in the marinated prawns and mix well. The masala from the prawns would now be mixed with the onion mix.

Add the coconut slices and the kokum water and heat on medium for a few minutes, stirring in between and making sure the prawn doesn't over cook.

When the gravy reduces to less than half, increase the heat and saute till it becomes dry.

Serve hot with rice and curd.

Notes: Sarah has used another technique which i didn't try because I always end up over cooking my prawns and since mine was pre-cooked, i didn't want to take that risk.