Prawn and tamarind curry (Chemmeen vevichathu) Archive

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