Srilankan Prawn Coconut Curry

Srilankan Prawn Curry 

Ingredients
 500g  tiger prawns ( fresh/frozen)
1 tsp kashmir chilli powder
1/2 tsp turmeric powder 
1 tsp salt
*Blend* 
A tomato 
A shallot
Lemon size tamarind pulp (extract the juice)
***
A bay leaf
A piece of cinnamon
2cloves
3 cardomom pods
2 onions (chopped)
3 garlic cloves (chopped)
A piece of ginger(chopped)
A green chilli(half slit)
2 carrots (peel & cut in coins)
2 potatoes (cubed)
Oil for frying 
1 cup coconut milk
Coriander leaves (chopped)
*Toast*
2 tbsp freshly grated coconut / dessicated coconut
1 tsp  red chilli flakes (optional)
Curry leaves
Method
Soak tamarind in water & keep aside for 10 min.Extract the juice.
Blend ginger & garlic to a fine paste.
*
Shell, devein and wash prawns using salt and turmeric.
Marinate them with  turmeric, chilli & salt.
Cover & refrigerate for an hour. 
****
Warm the oil in a casserole.
Add spices & fry for a while.
Then add chopped onions & fry till light golden brown.
Add ginger+garlic paste along with green chilli.
Stir for a while & then add chopped carrots & potatoes.
Add coriander powder & red chilli powder.
Mix well & then add blended tamarind. 
Cover & cook for 10mn, stirring from time to time.
When potatoes are cooked, add marinated prawns.
When the prawns are cooked, remove from fire.
Add coconut milk & mix well.
Garnish with coriander leaves.
*Toast*
Heat some oil & toast coconut to light golden brown .
Add chilli flakes & curry leaves.
Add to the prepared curry & serve with rice / any type of bread.