Prawns in Asafoetida and Coconut Gravy (Prawns Hinga Udda Gashi)

Ingredients:
Half kg prawns 
1 cup grated coconut
Marble sized tamarind
6 round red chillies roasted
Salt
2 tsp hing
2 tsp coconut oil

Method:
Grind grated coconut, tamarind, red chillies and hing into a fine paste. 
Thouroughly clean the prawns and put it in a kadai. Add the ground masala, salt, coconut oil and little water and cook till the prawns become soft and the gravy becomes thick. Enjoy with boiled rice or white rice