Ingredients

• 3 small onions
• finely chopped
• 20g/¾oz grated fresh root ginger
• 12 curry leaves
• 3 tbsp grated fresh coconut
• 5 tbsp coriander seeds
• 2 tbsp cumin seeds
• 1 tsp black peppercorns
• 8 tbsp tamarind pulp
• 1litre/1¾ pints vegetable stock
• 1 tbsp garam masala
• 1 tbsp chilli powder
• 1 tbsp curry powder
• 3 dates
• chopped
• 200ml/7fl oz coconut milk
• 75g/2¾oz unsalted butter
• 600g/1lb 5oz tiger prawns
• heads and shell removed
• tails on and cleaned
• 200g/7oz plain flour
• ½ tsp salt
• 2 tbsp melted ghee
• 2 tbsp red amaranth cress (available online)
• optional
• 2 tbsp coriander cress

Directions

• First make the spice paste. Put the ingredients and a little water in a blender. Blend
• adding more water if needed
• until a smooth paste is formed.
• For the tamarind stock
• place all of the ingredients in a large pan and simmer for 20-30 minutes.Seive to remove any tamarind pieces.
• Heat a wok and add the spice paste. Once hot
• add 200ml/7fl oz tamarind stock
• the dates and coconut milk and cook for 4-6 minutes.
• Heat the butter in a frying pan and cook the prawns on each side for 1-2 minutes. Stir the cooked prawns into the curry sauce and cook for a further 1-2 minutes.
• For the flatbread
• place the flour in a medium bowl
• add the salt and stir. Add enough water until the flour mix comes to a dough. Knead until smooth and divide into 4 pieces.
• Roll out each piece into a circle and place on a hot griddle pan one at a time. Turn the bread over once charred marks have appeared and brush with the melted ghee.
• Place the curry in a shallow serving bowl and garnish with the red amaranth and coriander cress. Place the bread in a separate bowl and serve.