Maldivian prawn curry with flatbreads Archive

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