Finely chop ginger and chop onions and tomatoes.

Heat 3 tbsp of coconut oil and when smoking add half mustard seeds, fenugreek, ginger and half curry leaves.

Stir-fry for a few seconds then reduce heat to medium and cook onions till nearly golden brown.

Add chilli powder, coriander and turmeric and stir-fry for a few seconds. Add tomato and tamarind. Simmer until reduced.

On low heat add prawns and simmer till prawns slightly cooked and sauce slightly reduced.

Add coconut cream, bring back to the boil and then turn heat down to simmer.

In another pan heat 1 tbsp of coconut oil, the chilli's, the remaining mustard seeds and curry leaves. Fry for 10 seconds and serve on top of curry.