Wash and devein the prawns. Keep aside.
Chop the onion and keep aside.
Soak tamarind in water for 30 minutes. Mash and squeeze after 30 minutes and extract the pulp. Keep tamarind pulp aside.
Wash the okras and pat them dry using a clean, kitchen towel.
Trim the ends of okras and cut them into medium sized pieces, preferably in a slanting shape.
Heat a pan. Add 2 to 3 drops of oil.
Add dry red chillies and roast them for few seconds. Keep aside.
Next, add coriander seeds, cumin seeds, mustard seeds, black peppercorns, fenugreek seeds and saute till they turn aromatic. Keep aside
Allow the roasted ingredients to cool completely.
Discard the chilly stems.
Transfer roasted spices to a mixer jar.
Add fresh, grated coconut, chopped onion, garlic and turmeric powder.
Add some water and blend to a fine paste. Keep aside.
Heat a pan. Add 2 tsp oil.
Add 1 tsp mustard seeds and curry leaves.
When the seeds start crackling, add chopped onions and saute for few seconds.
Add chopped okras. Saute for a minute.
Next, add masala paste and tamarind pulp.
Rinse the mixer jar and add water as per the required consistency of the curry. Mix well.
When the curry starts boiling, add prawns .
Add more water if required. Add salt.
Cover the pan and cook for 8 to 10 minutes.
Prawns Okra Curry is ready to be served.