Preparation / Directions:
Soak the tamarind in 1/4 cup warm water for 20 minutes to soften. Squeeze the softened tamarind pulp with the fingers to extract the juice and strain out any seeds or fibrous matter. Set aside.
Mix the curry powder with a little water to form a paste. Set aside.
Heat the oil in a wok over medium heat. Sauté the onion, fennel, and fenugreek until the onion is translucent, about 5 minutes. Add the curry powder and continue frying.
Add the tamarind water, mix well, and fry for a minute or so longer. Add the tomato wedges and cook until softened, about 10 minutes. Add the prawns and lime juice, and cook for 8 minutes or more, until the prawns are done.
Add coconut milk, stir until thickened, and serve.