Soak the tamarind pods in a teacup of hot water for 10 - 15 mins and extract the pulp.
Rinse the prawns and drain well.
Put the desiccated coconut in a bowl with 300 ml/0.5 pint of the water and leave for 10 mins.
Blend the desiccated coconut with the soaking liquid and strain to get a creamy milk. Set the leftover pulp on one side.
Place the creamy milk in a saucepan.
Add the creamed coconut, peas, curry leaves, green chilly, ginger, tomatoes and tamarind pulp.
Cover and allow to simmer for 10 - 15 mins.
Heat 1 x 5 ml spoon/1 tsp of the ghee or oil in a separate pan.
Gently fry the fenugreek seeds, coriander and red chillies, until the fenugreek turns light brown.
:- Do not let the mixture burn and darken.
Remove from the heat and allow to cool.
Blend this mixture with the reserved coconut pulp and the remaining water to make a fine paste.
Heat a further 1 x 15 ml/1 Tbsp of the ghee or oil.
Fry the prawns, until dry.
Add the blended paste and gently fry for 5 - 6 mins.
Transfer and stir this into the simmering coconut milk mixture.
Simmer, covered, for 15 - 20 mins.
Before serving, fry the onion in the remaining ghee or oil and spoon it over the prawn curry.
:- If preferred, remove the chilli halves.
:- Serve Prawn Curry with boiled rice.