1. Gently heat the oil in a large pan.
2. Add the cinnamon stick and dried red chilli. Fry for 30 seconds before adding the mustard seeds, fenugreek seeds (if using), black pepper and curry leaves.
3. After 2 minutes stir in the onions and allow to cook for 10 minutes until caramelised and turning dark brown.
4. Stir in the garlic and green chillies and after 2 minutes stir in the tomato puree/tomatoes, turmeric, Kashmiri red chilli powder, garam masala, coriander powder, cumin powder and salt.
5. Add a splash of water, stir well and cook the masala paste for 5 minutes. Stir often to stop the paste from sticking.
6. Add the coconut cream from the top of the tin and stir well. Pour in the rest of the coconut milk and add the tamarind.
7. Allow to cook for a few minutes. Taste and adjust the seasoning with salt, sugar or more tamarind if you like it sour.
8. Pop in the prawns and cook for 5 minutes or until they have changed colour and cooked through.
9. Garnish with fresh coriander and serve with flaky bread or rice.