Add drumstick pieces and cover the pan with a lid. Cook in low flame for 5 minutes.
Add coconut paste and stir in prawns. Stir well and add tamarindwater. Then pour 1/2 cup water and heat the pan.
8)When boiling starts, lower the flame and cover with a lid. Cook in low flame for 10-15 minutes until prawns are done.
Prawn/jhinga with drumstick curry, apt with rice/roti, is ready.
Note: Make sure that the curry is not too tangy by adding an excess of tamarind pulp.