Malabar prawns in tomato and tamarind

• Heat a small pan over medium heat. Once hot, put the coriander, cumin and fenugreek seeds into the heated pan. Toast the spices for a few minutes until they become aromatic. Remove from the heat and allow to cool. Once cooled, grind spices to a fine powder and set aside.
• Add the shallots to a food processor and blend to a smooth paste, adding as little water as possible, Remove from processor and set aside.
• Add the ginger, garlic and three red chillies to the food processor, and again adding as little water as possible, blend to a smooth paste. Remove from processor and set aside.
• Add the tomatoes to the food processor and blend to a smooth puree. Remove from processor and set aside..

to cook

• Heat the oil in a kadai or wok over medium heat. When hot, add the mustard seeds and fry for 30 seconds, then stir in the shallot paste and fry gently for about 10 minutes, or until softened and lightly golden-brown.
• Add the ginger, garlic and chilli paste. Stir well, and fry for a further 5 minutes, until the raw garlic smell has gone.
• Add the curry leaves, chilli powder, coriander, cumin and fenugreek powder, and turmeric. Stir well and fry for two minutes.
• Add the tomato puree and mix well. Simmer for about 15 minutes. You need the raw tomato smell to disappear and the sauce to become rich and reduced. The oil should start to separate from the mixture.
• Add the tamarind water, sliced red chillies and salt. Stir well to get the sauce recombined with the oil. Simmer for 5 minutes.
• Add the prawns, cook for a further 10 minutes or until they are pink, and just cooked through.

to serve

• Immediately remove pan from the heat to stop prawns over-cooking and transfer to a serving dish. Sprinkle with the garam masala and coriander leaves and serve.