Prawns in spicy kerala-style sauce recipe

(If using tamarind concentrate, skip this step.) Place tamarind paste in a saucepan with 250ml (1 cup) water and bring to the boil. Reduce heat to low and cook for 25 minutes, breaking up tamarind. Strain through a fine sieve over a bowl, pressing to extract excess liquid. Discard solids and reserve liquid.

Heat a frying pan over low heat and toast cumin and fenugreek seeds separately for 2 minutes each. Cool, then place in a mortar with peppercorns, chilli, ginger and garlic, and, using a pestle, grind to a paste.

Heat oil in a large, heavy-based frying pan over medium heat. Add mustard seeds and curry leaves, and cook for 30 seconds or until seeds pop. Add onion and cook for 5 minutes or until softened. Add tomatoes and cook for 4 minutes or until soft. Stir in spice paste, turmeric, paprika, 1 tsp salt and 375ml (1½ cups) water. Reduce heat to low and simmer for 25 minutes or until sauce has reduced by half and is slightly thickened.

Stir in ready-made concentrate or reserved tamarind liquid, sugar and coconut cream, and cook, stirring with a wooden spoon, for 10 minutes or until thick enough to coat the back of the spoon. Add prawns and cook for 3 minutes or until just cooked. Scatter over coriander leaves and serve with rice.

* Tamarind paste and concentrate are from Asian food shops.