Hot-and-sour coconut sauce from Spice by Christine Manfield

Ingredients

• ½ teaspoon white peppercorns
• 2 teaspoons dried prawns
• 2 dried bird’s-eye chillies
• 1200 ml jellied Beef or Veal stock
• ½ teaspoon Sichuan peppercorns
• ½ teaspoon fenugreek seeds
• ½ teaspoon cumin seeds
• 1 brown onion, minced
• 50 ml vegetable oil
• 350 ml Tamarind Liquid
• 1 tablespoon minced ginger
• 1 stalk lemongrass, finely sliced
• 1 teaspoon minced galangal
• 5 cloves garlic, minced
• seeds from 4 green cardamom pods, ground
• 150 ml tomato purée
• 1 teaspoon nigella seeds
• 500 ml coconut milk
• 4 kaffir lime leaves, shredded
• 4 fresh red bird’s-eye chillies, minced
• 2 teaspoons coriander seeds
• 1 stick cinnamon, broken into pieces
• 2 teaspoons ground turmeric