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Peel the prawns, leaving the last tail segment in place. Mix the prawns with the vinegar and ½ teaspoon of salt and leave for 5 minutes or so.
Put the turmeric powder, peppercorns, coriander seeds, cumin seeds and white poppy seeds into a spice grinder and grind to a fine powder.
Heat the oil in a medium-sized pan. Add the onion, garlic and ginger and fry gently for 5 minutes.
Stir in the ground spices and fry for 2 minutes.
Add the ground almonds (if using), plus the coconut milk, tamarind water, water, three-quarters of the sliced chillies and ½ teaspoon of salt. Bring to a simmer and cook for 5 minutes.
Add the prawns and simmer for only 3–4 minutes so they don’t overcook.
Stir in the rest of the sliced chillies and the coriander and serve with some steamed basmati rice.