Prawn and tamarind curry (Chemmeen vevichathu)

1. 1

   Soak the tamarind in 200ml/7fl oz water for 15-20 minutes.

2. 2

   For the spice paste, put all of the ingredients in a blender with 4-5 tablespoons of water. Blend to a paste.

3. 3

   For the curry, heat the oil in a large pan over a medium heat. Add the mustard seeds and cook until you hear them pop, then add the fenugreek seeds and shallots. Cook until the shallots are light brown in colour.

4. 4

   Add the green chillies, ginger and curry leaves. Season with salt. Cook over a medium heat for 3-5 minutes.

5. 5

   Mix in the spice paste, cook for 5 minutes or until light brown in colour. Stir in the prawns and palm sugar.

6. 6

   Add the tamarind and its soaking liquid. Cook for 10-12 minutes, or until the prawns are cooked. If the sauce is too thick for your liking, stir in 100ml/3½fl oz fish stock or hot water.

7. 7

   Spoon the curry into bowls and serve with the rice alongside.

1 serving ≈ 250 g

Nutrition values are estimates. - means data is unavailable.