Prawns with Coconut Chutney and Green Chilli Jam - Great British Chefs

Ingredients

• 100g of green chillies, roughly chopped
• 350g of green pepper, deseeded and roughly chopped
• 3 banana shallots, roughly chopped
• 5 garlic cloves, roughly chopped
• 10cm of root ginger, peeled and roughly chopped
• 125ml of neutral oil
• 125g of palm sugar, roughly chopped, or light brown sugar
• 2 limes, juiced
• 1 tbsp of tamarind pulp
• 150g of desiccated coconut
• 50g of coconut flour
• 200ml of coconut milk, full-fat
• 20g of palm sugar, or light brown sugar
• 120g of plain flour, plus extra for dusting
• 1/2 tsp smoked paprika
• 1/2 tsp coriander seeds, toasted and ground
• 1 tsp fennel seeds, toasted and ground
• 1 tsp nigella seeds
• 200ml of sparkling water
• neutral oil, for deep-frying
• 16 tiger prawns, peeled and intestinal tract removed
• 12 curry leaves
• 1 handful of fresh coriander, leaves picked
• 1 lime, cut into wedges