Begin by making the coconut-coriander-tamarind paste:

In a blender or food processor, combine the shredded coconut, coriander seeds, tamarind, red chilies, and turmeric powder.

Grind them into a fine paste. You may need to add a little water to aid the blending process, but use as little water as possible to maintain a thick paste consistency.

In a cooking pan, heat some oil over medium heat. You can use coconut oil or any cooking oil of your choice.

Add the finely chopped onions to the heated oil and sauté them until they become translucent.

Add the prawns to the pan and cook until they turn pink and are cooked through.

If you like it spicier, you can add the optional green chili and crushed ginger to the pan. Sauté them for a minute.

Now, add the ground coconut-coriander-tamarind paste to the pan. Mix it well with the onion and prawn mixture.

Add salt to taste and simmer the mixture for a few minutes to allow the flavors to meld together. You can adjust the consistency by adding some water if needed. The dish is usually semi-thick in consistency.

Once everything is well combined and the flavors have infused, remove the pan from heat.

Your Konkani-style Sungata Ambat is ready to be served. It's typically served with steamed rice, and the flavorful coconut-based gravy pairs wonderfully with the prawns and spices.

Enjoy your Sungata Ambat, a traditional Konkani dish with rich coastal flavors!