- 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
- 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.