Yam Prawn Curry

1 tbsp oil
3 tbsp freshly grated coconut/ dessicated coconut
1 tbsp coriander powder
1/2 tsp fennel seeds
2 shallots
Few curry leaves
250 g elephant yam (cut in cubes)
300g  tiger prawns ( fresh/frozen)
1/2 tsp turmeric powder
1/2 tsp salt
1/2 tsp red chilli powder

Tamarind (berry size)
An onion (chopped)
  2 garlic cloves (chopped)
A piece of ginger (chopped) 
A green chilli (half slit) 
A tomato(chopped)
Curry leaves / Coriander leaves
Oil for frying
**To temper**
1 tsp mustard seeds
1/2 tsp fenugreek seeds
Curry leaves
Before chopping yam, grease ur hands with oil.
Peel off & chop yam in cubes.
In a bowl of water soak tamarind & keep aside.
Shell, devein and wash prawns using salt and turmeric.
Marinate in salt & red chilli powder  keep in the refrigerator for an hour.
Heat oil in a non stick pan & roast coconut to golden brown.
Then add chopped shallots & curry leaves.
Fry for a while & then add coriander powder & fennel seeds.
Remove from fire & set aside to cool.
Blend this mixture to a fine paste.
Heat oil in a sauce pan & fry onions to light golden brown.
Then add ginger +garlic paste , chilli & salt. 
Fry for a while & then add the blended masala paste along with chopped tomatoes & yam.

Add tamarind juice (discard the pulp) & some water.
Cover & cook for a few minuites.
When yam is cooked add the marinated prawns.

When the prawns are cooked, remove from fire.
Garnish with freshly ground pepper &  coriander leaves.
Heat a tbsp oil in a pan.
Splutter mustard seeds& fenugreek seeds along with curry leaves
Add to the curry & stir.
Serve with rice or any other Indian bread.