Ingredients

• 1 seedless dried tamarind (about the size of a walnut)
• 1 tbsp rapeseed oil
• 1 tsp black mustard seeds
• 1 tsp fenugreek seeds
• 2 shallots
• chopped
• 2 green chillies
• finely chopped
• 1 tbsp chopped fresh ginger
• peeled
• 15–20 curry leaves
• 20–24 medium prawns
• head and shell removed
• deveined
• ½ tsp palm sugar (optional)
• also known as jaggery
• 100ml/3½fl oz warm fish stock or water (optional)
• salt
• 2 garlic cloves
• chopped
• 1 cinnamon stick (approximately 5cm/2in)
• 2 cloves
• ½ tsp fennel seeds
• 1 small dried red chilli
• 2 tsp ground coriander
• 1 tsp ground turmeric
• ¼ tsp black pepper
• steamed basmati rice

Directions

• Soak the tamarind in 200ml/7fl oz water for 15-20 minutes.
• For the spice paste
• put all of the ingredients in a blender with 4-5 tablespoons of water. Blend to a paste.
• For the curry
• heat the oil in a large pan over a medium heat. Add the mustard seeds and cook until you hear them pop
• then add the fenugreek seeds and shallots. Cook until the shallots are light brown in colour.
• Add the green chillies
• ginger and curry leaves. Season with salt. Cook over a medium heat for 3–5 minutes.
• Mix in the spice paste
• cook for 5 minutes or until light brown in colour. Stir in the prawns and palm sugar.
• Add the tamarind and its soaking liquid. Cook for 10–12 minutes
• or until the prawns are cooked. If the sauce is too thick for your liking
• stir in 100ml/3½fl oz fish stock or hot water.
• Spoon the curry into bowls and serve with the rice alongside.