Preparation:

Wash and dice tomatoes. Peel top of okra and make small incision lenghtwise on the side.

Grate coconut.

Blend together chana dall, grated coconut and about half of the water in the liquidiser to make thick paste. 

Cooking:

In the pan heat 3/4 of unscented sesame oil. Add mustard seeds and wait few seconds for them to pop, add fenugreek seeds then cumin seeds. Add sharlottes and sweat them for a minute or two, do not brown them though. Add okra to the pan with a pinch of salt.

Cook for 2 minutes then remove okra and put aside. Add turmeric, coriander powder and chilli poweder to the pan and pour half of the water then add tamarind paste and diced tomatoes.

Cover and cook for 10 minutes on medium heat then add prawns and rest of the salt then cover and cook for 5 minutes. Add half of curry leaves, coconut paste and okra then cover with a lid.

In the pan heat some oil and temper dried chillies (fry them until they blister and become black - this will remove bitterness of the chilli). Throw in rest of curry leaves then add trnsfer into the curry pan, cover and cook for 2 min (do not open before 2 min elapse).

Serve with basmati rice or naan if preffered.