Ingredients

• 1 tbsp olive oil
• 1 onion
• thinly sliced
• 2 garlic cloves
• finely chopped
• 1 green chilli
• finely chopped
• 1 thumb-sized piece fresh ginger root
• peeled and finely chopped
• 15 fresh curry leaves
• 2 tsp ground cumin
• 1 tsp fennel seeds
• 2 tsp ground coriander
• 1 tsp ground turmeric
• 2 tsp black mustard seeds
• 1 tbsp tomato purée
• 3 plum tomatoes
• finely chopped
• 100g/3½oz tamarind paste
• 20 raw king prawns
• peeled and deveined
• salt and freshly ground black pepper
• 2 small unsliced whole white bread loaves
• cut in half and hollowed out
• 2 tbsp toasted coconut flakes
• 2 tbsp fried curry leaves
• 2 tbsp fresh coriander cress
• 2 tbsp fresh basil cress

Directions

• Heat the oil in a large pan over a medium heat. Fry the onion
• garlic
• ginger and chilli for 5 minutes until soft. Add the curry leaves and spices and cook for 2 minutes.
• Add the tomato purée
• chopped tomatoes
• tamarind paste and prawns and just cover with water. Simmer for 10 minutes
• until the prawns are pink and cooked through. Season with salt and pepper.
• Serve the curry in the hollowed out bread halves
• garnished with the toasted coconut
• fried curry leaves and herb cress.