Devein and wash prawns thoroughly; apply turmeric and salt to prawns for the curry.

Heat oil, add coriander seeds and Byadagi chillies; cook for 1 minute.

Grind roasted spices with coconut, peppercorns, tamarind, onion and water.

Heat oil, sauté chopped onions until soft.

Add turmeric powder and mix well.

Add potatoes and red chilli powder; mix and cook for 1 minute.

Add water to cover potatoes, cover and cook.

Add prawns and salt when potatoes are half cooked; cover and cook until cooked.

Add ground coconut paste and water for desired consistency, bring to a boil, season, and simmer.

For fried prawns, marinate prawns with lime juice, spice powders, and salt.

Coat marinated prawns in rice flour and semolina mixture.

Shallow fry prawns in hot oil on both sides until golden brown.

Serve Sungta Aambat Aani Tallel Sungta with steamed rice and Sol Kadhi.