Sri Lankan King Prawn Curry with Coconut Sambol - Ainsley Harriott

Ingredients

• For the Sambol
• 2 dried red chillies, deseeded if preferred (or 1-2 tsp dried chilli flakes)
• sea salt
• 60g freshly grated coconut (or desiccated coconut soaked in 2 tbsp cold water)
• 1 lime, for squeezing
• For the King Prawn Curry
• 400g raw jumbo King/ tiger prawns, deveined
• 2 tbsp coconut oil
• 10-15 fresh curry leaves
• 1 tsp black mustard seeds
• 1 large onion, thinly sliced/finely chopped
• thumb-sized piece of fresh ginger, grated or chopped
• 2-4 long green chillies (according to taste), deseeded if preferred, chopped
• 2 cloves of garlic, thinly sliced
• 1 tbsp Sri Lankan roasted curry powder
• 1 tsp turmeric
• handful of coriander, stems finely chopped, and leaves
• 100-150ml hot fish stock or water
• 1 x 400g tin of coconut milk
• 2 tsp tamarind paste
• 1 tsp maple syrup or brown sugar
• 1 lemon or lime, cut into wedges for squeezing