Malaysian Indian Prawn Curry

400-450gm prawns, deshell, leaving the tail intact
5 drumsticks, cut into 1 1/2 in, in length
2 medium size tomatoes, chopped
1 dried chili, break into a few parts
1 medium size pink onion, chopped
1 green chili, sliced thinly
1 1/2 cups thin coconut milk
1/2 cup thick coconut milk
1/2 tbsp tamarind juice,( optional, I have not added)
4-5 sprigs curry leaves
salt to taste

1 tsp cumin seeds
1 tsp fennel seeds
1/2 tsp mustard seeds
1/2 tsp fenugreek seeds

To grind or pound coarsely
1/4 bombay onion
2 in ginger
4 nips garlic

2 tbsp fish curry powder
3/4- 1 tbsp Kashmiri chili powder (buy from indian grocery shop)
1/2 tsp coarsely grounded black pepper powder
1/2 tsp turmeric powder

Heat wok with 1/4 cup oil, add in dried chili and 2 sprigs curry leaves.Then add in the spices and saute in low flame. Mix in chopped onions and saute until light brown(add a pinch of salt, to avoid burning the onions). Once brown, mix in pounded ingredients(onion, ginger, and garlic).Saute until aromatic. Then mix in all the powders and stir in low flame. If too dried, add a bit of oil, and keep stirring for about at least one minute, followed by mixing in chopped tomatoes. Keep stirring on low flame for a few minutes. Then close the lid and leave the tomatoes to turn mushy. Then add in 1/2 cup water and drumsticks. Pour in thin coconut milk. Leave to simmer gently in low flame. Once the drumstick is cooked, add in prawns. Cook for 5 to 8 mins the prawns, do not cook prawns longer because it will turn tough. If the prawns are large, cook for 10mins. Finalize by mixing in thick coconut milk and curry leaves. Taste before adding salt.
 Dish out and serve with white rice, dosa, idli etc.

Note: You can add okra if desired.
           You can replace fish curry powder with coriander powder, however, bear in mind
            that curry powder has more spices added to it compared to coriander powder.