Prawns marinated in tamarind paste, ginger and garlic. Simmered in coconut milk with cilantro and green chilies.
Put the shrimp in a bowl. Add the crushed garlic, ginger, tamarind paste, turmeric, salt and cayenne pepper. Mix well and set aside for 10 minutes. (no longer since raw ginger affects the texture of the shrimp.
Heat the oil in a saute pan over medium-high heat. When hot, put in the whole, mashed garlic cloves. Put the prawns in but layer them around the pan. Stir for minute so the prawns can brown lightly. Turn over if necessary. Turn the heat to medium-low. Add the coconut milk, fresh coriander, and green chilies. As as soon as the sauce begins to simmer, turn off the heat. Serve along with Basmati Rice and Naan.
Tamarind paste is made from the brick of Tamarind. Take 1/4 of the brick. Tear into little pieces and place in a glass bowl. Pour over 1 cup of very hot water and place a cover over the bowl. Let set overnight. Set a sieve over another bowl. Empty the soaked tamarind and any liquid into the sieve and push as much pulp through with the back of a wooden spoon. Get as much pulp as you can. Scrape the bottom of the sieve, this is the paste. Take the remaining pulp in the sieve. Put back in a bowl and add about a 1/4 cup of more hot water. Stir and put back in the sieve and press again with the back of the wooden spoon. This should make about a cup. You can freeze what you do not use. Will last about 10 days in the fridge.